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Cured Sea Bass With Avocado And Ponzu Recipe

Recipe By Great British Chefs

There are a good few elements to this beautiful japanese-inspired cured sea bass dish from george farrugia luckily, the vast majority can be made in advance. The result is a striking starter full of contrasting textures which looks stunning on the plate.

4.8
13 Rating -
Rate
1hr 30minstotal
1hr 30m.total
Cured Sea Bass With Avocado And Ponzu
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Ingredients for Cured Sea Bass With Avocado And Ponzu Recipe

  • 62.50 gram Wild sea bass
  • 1/4 Lime
  • 1/4 Grapefruit
  • 1/4 Lemon
  • 62.50 gram Caster sugar
  • 62.50 gram Fine salt
  • 1/4 teaspoon White peppercorns
  • 1/4 teaspoon Coriander seeds
  • 1/4 Avocado
  • 1/4 Lemon
  • 2.50 gram Lemon oil
  • 2.50 gram Ginger
  • As required White balsamic vinegar
  • As required Sea salt
  • 1/4 teaspoon Coriander seeds
  • 8.75 gram Mirin
  • 2.50 gram Sake
  • 1.25 gram Kombu
  • 1/4 Slice of orange
  • 7.50 gram Rice vinegar
  • 0.88 gram Bonito flakes
  • 13.75 gram Ponzu
  • 13.75 gram White soy sauce
  • 1/4 Dried shiitake mushroom
  • 1/4 Cucumber
  • 0.13 teaspoon Yuzukosho
  • 25 gram White balsamic vinegar
  • 5 gram Cider vinegar
  • As required Sea salt
  • 1/4 dash Olive oil
  • 5 gram Tapioca pearls
  • 1/4 Squid ink sachet
  • As required Water
  • As required Sea salt
  • As required Vegetable oil
  • 1/4 Red chilli
  • 1/4 Radish
  • As required Shiso cress leaves
  • As required Togarashi
  • As required Caviar
  • 1/4 Cucumber
  • As required Sea salt
  • 0.13 teaspoon Yuzukosho
  • 25 gram White balsamic vinegar
  • 5 gram Cider vinegar
  • 1/4 dash Olive oil
  • 5 gram Tapioca pearls
  • As required Water
  • 1/4 Squid ink sachet
  • As required Vegetable oil
  • As required Sea salt
  • 8.75 gram Mirin
  • 2.50 gram Sake
  • 7.50 gram Rice vinegar
  • 0.88 gram Bonito flakes
  • 1.25 gram Kombu
  • 1/4 teaspoon Coriander seeds
  • 1/4 Dried shiitake mushroom
  • 1/4 Slice of orange
  • 13.75 gram Ponzu
  • 13.75 gram White soy sauce
  • 1/4 teaspoon White peppercorns
  • 1/4 teaspoon Coriander seeds
  • 62.50 gram Caster sugar
  • 62.50 gram Fine salt
  • 1/4 Lime
  • 1/4 Grapefruit
  • 1/4 Lemon
  • 62.50 gram Wild sea bass
  • 1/4 Avocado
  • 1/4 Lemon
  • 2.50 gram Lemon oil
  • 2.50 gram Ginger
  • As required Sea salt
  • As required White balsamic vinegar
  • 1/4 Radish
  • 1/4 Red chilli
  • As required Shiso cress leaves
  • As required Togarashi
Nutrition
value
981
calories per serving
37 g Fat34 g Protein123 g Carbs9 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    34g
  • Carbs
    123g
  • Fiber
    9g

MacroNutrients

  • Carbs
    123g
  • Protein
    34g
  • Fiber
    9g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    257mg
  • Iron
    8mg
  • Vitamin A
    1366mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    125mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    100mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    162mg
  • Manganese
    1mg
  • Phosphorus
    484mg
  • Selenium
    72mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs