BBC Food - Recipes - Sea bream with a myoga salad and potatoes
This intricate dish uses some less well-know Japanese ingredients and super-fresh fish.
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Ingredients
- 200g/7oz onion , grated
- 60g/2¼oz carrot , grated
- 20g/¾oz fresh root ginger , peeled and grated
- 50g/1¾oz Granny Smith apple flesh, grated
- 6 tbsp dark soy sauce
- 3 tbsp ponzu sauce
- 3 tbsp rice vinegar
- 150ml/5fl oz grapeseed oil
- ground black pepper , to taste
- 100g/3½oz myoga (also known as Japanese ginger), cut in half lengthways and cut into a very fine julienne
- 20g/¾oz ginger , peeled and sliced
- 20g/¾oz shiso green, sliced
- 500g/1lb 2oz ice cubes
- 500g/1lb 2oz potatoes , peeled and cut into a very fine julienne
- 20g/¾oz katakuriko (also known as potato starch)
- 2 litres/3½ pints oil , for deep frying
- table salt , to taste
- 1 really fresh sea bream , filleted, pin boned and very thinly sliced
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