1 x 16 oz fillet Aquna Bass, cleaned and pin boned*
2/3 cup salt
1/3 cup sugar
Fresh shiso leaves
1 x daikon
10 x whole pink peppercorns
- Make sure your fillet is as fresh as possible and bought from a reliable fishmonger.
- Mix the salt and sugar together in a small bowl.
- Remove the skin from the fish and lightly coat both sides of the fillet with the salt mixture, place on a non-reactive tray and cover with cling wrap.
- Place the fish in the fridge for two hours to lightly cure.
- Wash off the cure with cold running water and pat dry with paper towel.
- Working on a slight angle, thinly slice the fish making sure to make single clean cuts.
- Thinly slice the daikon with a vegetable turner.
- Pick the shiso leaves.
- Crush the mountain pepper with a mortar and pestle.
- Place the daikon and fish on a small plate.
- Garnish with shies herbs.
- Sprinkle the freshly ground mountain pepper.
- Serve straight away.
*Please note: as this recipe calls for uncooked fish, please make sure your fish is purchased from a reliable fishmonger and is handled correctly. It is advisable for people at high risk to not eat raw fish.
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