Kombu-Cured Sea Bass Recipe - Great British Chefs

Ingredients

• 1kg sea bass fillet, filleted, pin-boned and skin removed
• 4g of table salt
• 6g of sugar
• 1 sheet of kombu, large enough to wrap the fish
• 50g of tahini, or sesame paste
• 15g of light soy sauce
• 15g of sugar
• 15g of rice wine vinegar
• 40g of gochujang
• 13g of Korean fermented plum syrup
• 7g of rice wine vinegar
• 30g of light soy sauce
• 15g of Korean fermented plum syrup
• 7g of oyster sauce
• 1/2 red radish, or kohlrabi, peeled
• 1/2 cucumber, peeled
• Korean perilla leaves, sliced, and/or shiso leaves
• wasabi tobiko
• 1 lime, zested and juiced
• extra virgin olive oil, for drizzling