Hamachi with red dulse, olive oil and soy

PT1H30M

PT2H

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Ingredients

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Imperial

Marinated hamachi

Dashi

Sorbet

Braised red dulse

Soy and mirin dressing

  • 50g of rice wine vinegar
  • 45g of soy sauce
  • sesame oil to taste
  • 50g of mirin

To serve

Iced mooli spaghetti

  • 1 mooli
1
To prepare the dashi, bring the water to the boil in a medium sized saucepan, add the remaining ingredients and mix well. Remove from the heat and allow to infuse for 30 minutes
2
Remove the kombu sheets and pass the liquid through a fine sieve, squeezing to extract all of the juices from the mushrooms. Discard the aromatics and allow the dashi to cool
3
For the sorbet, mix the soy lecithin with the sugar, gellan, miso and trimoline. Add to the cold dashi and mix well
  • 2.8g of soya lecithin
  • 6g of gellan gum type F
  • 1.6g of sugar
  • 1.2kg dashi
  • 60g of trimoline
  • 86g of miso paste
4
Bring the mix to the boil in a large saucepan and cook out for 5 minutes with a lid on over a medium heat, stirring frequently
5
Remove from the heat, pour into a cold, flat tray and chill. Once cold, add the remaining ingredients and blitz with a hand blender until smooth. Pass through muslin cloth and continue to cool
6
To finish the sorbet, if you have a Pacojet, then freeze in a Paco container and spin twice. Otherwise, leave overnight in the fridge, then churn in a traditional ice cream maker. Store in the freezer until required
7
For the iced mooli spaghetti, run the mooli through a Japanese vegetable turner and keep in the freezer for at least 2 hours, or until ready to plate
  • 1 mooli
8
To prepare the red dulse, wash well and trim off any undesirable pieces. Place in a vacuum bag with all of the remaining ingredients. Remove the air, seal and cook for 25 minutes at 80°C until tender. Remove and allow to cool
9
To marinate the hamachi, mix together all of the marinade ingredients. Roll the fillet of hamachi in the marinade and leave in the fridge for 1 hour
10
For the soy and mirin dressing, mix together all of the ingredients with a hand blender. Set aside until ready to serve
  • 50g of rice wine vinegar
  • 45g of soy sauce
  • sesame oil to taste
  • 50g of mirin
11
To finish the dish, slice 2 generous pieces of hamachi fillet and drizzle with fresh yuzu juice. Arrange onto plates and garnish with the red dulse, spring onion, iced mooli spaghetti, shiso cress, damson blossom, a spoonful of miso sorbet and a few spots of the soy and mirin dressing. Finish with olive oil caviar and serve immediately
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