Kimchi with Seaweed and Seabass Ceviche
This super Kimchi with Seaweed and Seabass Ceviche dish is one that James discovered via good friend and top chef Paul Ainsworth!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Piping bag
- Mixing bowl
- Cheesecloth
- Butcher's twine
- Saucepan
- Stove
- Refrigerator
- Tray
- Plate
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Fine-mesh sieve
- Colander
- Spoon
- Whisk
- Citrus press
- Microplane
Ingredients
- 1 Chinese or white cabbage, shredded
- 25g salt
- 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, chopped
- 1 small bunch coriander, chopped
- 2 red chillies, chopped
- 2 limes, juice and zest
- 1 tsp kombu seaweed, soaked and chopped
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon Gentleman’s Relish
- 200ml vegetable oil
- 800g seabass, sliced thinly
- Mint
- Coriander
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