Sea Bass Sashimi
Serves 3
Ingredients
- sushi-grade whole sea bass (loup de mer)
- 1 Kumato, Cherokee Purple (or other meaty tomato), quartered
- ¾ tsp chopped garlic
- ½ tsp thinly-sliced Thai chile
- 4-5 nasturtium leaves (or baby arugula)
- 4-5 nasturtium petals
- drizzle of extra virgin olive oil
- 1½ tsp Meyer lemon zest
- squeeze of fresh lemon juice
- ½ tsp sea salt (Maldon used in this recipe)
Equipment
- sharp knife
- sturdy tweezers
- microplane/zester
How-to
Fillet Fish
- Slice down the belly of the fish, cut off the head behind the gills and pull out the organs
- Holding the fish by the tail, slide the knife along the spine and through the pin bones. Repeat on the other side
- Flip the fillets skin-side down and slice off the rib cage
- Use sturdy tweezers to remove the pin bones (4 on each side with this type of fish)
- Holding a fillet by the tail-end, slide knife between skin and meat and push - don't saw - down the length of the fillet and discard the skin, being careful to wipe away any scales that may have fallen
Slice & Garnish
- Lightly score the silverskin, then cut ⅛" slices across the grain
- Fold each slice in half and divide evenly among 3 plates
- Sprinkle each serving with garlic, chiles, and nasturtiums
- Drizzle with olive oil, grate lemon zest over the top, add a squeeze of fresh lemon juice, and finish with a sprinkle of salt and serve immediately