You can serve pretty much any super-fresh white fish for this, or try scallops. Even very fresh second-division fish is good, such as mackerel or whiting; there’s no need to buy expensive premier-division fish like bass or turbot unless you want to.
I team the fish with mushrooms marinated in ponzu (a Japanese citrus sauce) and a dried seaweed salad mix – a combo of colourful edible sea vegetables which you can buy from Asian supermarkets or online from The Cornish Seaweed Company or Clearspring.
Timings
Prep time: 10 minutes, plus marinating time
Serves
4
Ingredients
- 100g fresh Asian mushrooms such as enoki or shimeji, cleaned and separated
- 150ml ponzu
- 400g very fresh white fish, skin removed and filleted
- 20g dried seaweed salad, rehydrated in cold water
- a handful of small Asian leaves, such as red mizuna and micro mustard leaves, and lengths of chives
- a handful of coriander leaves
- 2 spring onions, finely sliced
Method
- Place the mushrooms and ponzu together in a bowl and leave to marinate for about an hour, then drain and reserve the liquid.
- Slice the fish thinly and arrange it on plates.
- Spoon some of the ponzu over it and season.
- Arrange the mushrooms, seaweed, leaves and spring onion over the fish, spooning over more of the ponzu to dress it.
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