Hamachi with red dulse, olive oil and soy

servings4
1 hour 30 minutes

Ingredients

Marinated hamachi

  • 200g of hamachi fillet
  • 1g of ginger, microplaned
  • 45g of soy sauce
  • 3g of tahini
  • 2g of sesame seeds

Dashi

  • 30g of kombu, dried
  • 30g of miso paste, red
  • 100g of dried shiitake mushrooms
  • 2.6kg water

Sorbet

  • 1.2kg dashi
  • 8g of gellan gum type F
  • 90g of yuzu juice
  • 28g of soya lecithin
  • 16g of sugar
  • 86g of miso paste
  • 50g of beetroot juice
  • 60g of trimoline

Braised red dulse

  • 200g of red dulse, fresh, prepped
  • 50g of vegetable oil
  • 50g of soy sauce
  • 4g of star anise
  • 7g of ginger

Soy and mirin dressing

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

To serve

  • spring onions, green, finely sliced
  • shiso cress leaves
  • damson flowers
  • olive oil caviar, to plate

Iced mooli spaghetti

  • 1 mooli

Method

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
  • 3g of miso paste, red
  • 10g of dried shiitake mushrooms
  • 260g of water
  • 15g of kombu, dried
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
  • 50g of beetroot juice
  • 90g of yuzu juice
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
  • 200g of red dulse, fresh, prepped
  • 16g of vegetable oil
  • 13g of soy sauce
  • 1g of star anise
  • 1.6g of ginger
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
  • 1g of ginger, microplaned
  • 45g of soy sauce
  • 3g of tahini
  • 2g of sesame seeds
  • 200g of hamachi fillet
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
  • spring onions, green, finely sliced
  • shiso cress leaves
  • damson flowers
  • olive oil caviar, to plate