Kimchi with Seaweed and Ceviche of Seabass - James Martin Chef

Ingredients

• 1 chinese or white cabbage, shredded
• 3 garlic cloves, peeled and grated
• 10cm ginger, peeled and grated
• 100g caster sugar
• 100ml rice wine vinegar
• 3 star anise
• 1 small bunch mint and coriander, chopped
• 2 red chillies, chopped
• 2 limes, juice and zest
• 1 tsp kombu seaweed, soaked and chopped
• 3 egg yolks
• 1 tbs Dijon mustard
• 1 tsp gentlemens relish
• 200ml veg oil
• 800g seabass, sliced thinly
• 2 limes juice and zest
• Mint and coriander
• To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil. Add the relish and spoon into a piping bag.
• Put the fish onto a tray, squeeze over lime and zest.
• Take the star anise bag out of the cabbage mixture, drain. Add the herbs, chilli, limes and seaweed
• To serve, pile the kimchi into the centre of the plate and pipe 5 circles of mayo. Lay the fish over the top.