Sea bass with a popcorn seaweed crumb - Country Range

Ingredients

• 2 whole sea bass
• 50 g honshimeji mushrooms
• 50 g caster sugar
• 25 ml rice wine vinegar
• 40 ml water
• 1 bay leaf
• 1 thyme sprig
• 4 radishes
• 250 g frozen peas
• 1/2 tbsp wasabi paste
• 50 g butter
• 1 tbsp yuzu juice
• 1 lime zest
• piment d'espelette
• blanched and shelled broad beans
• 1/4 under ripe mango
• mirin
• ginger
• peanut oil
• 1 tbsp nori seaweed flakes
• 1 tbsp black sesame seeds
• 1 tbsp brown sugar
• 1/2 tbsp salt
• 1 tbsp coconut oil
• 75 g popcorn kernels
• 2 tbsp butter
• 2 tbsp sugar
• 3 1/2 g gelatin powder
• 400 g coconut milk
• 1/2 tbsp cornflour
• 4 ready made gyoza skins
• 1/2 tbsp veg oil
• 1/2 spring onion
• 1/2 cm grated ginger
• 1/2 crushed garlic clove
• 15 g water chestnuts
• 1/2 tsp soy sauce
• 1/2 tsp teryaki sauce
• 1 tsp cooking sake
• 1/2 tsp sesame oil
• 50 g sea bass trimmings