Asian fish tartare

Sea bass | Miso | Bokchoy | Citrus

Asian mix

Main course
4 persons
60
Mild

Robin van de Bunt, chef of Restaurant De Leuf* cooked this delicious dish live February 16 on Facebook and Instagram. Do you dare to make the dish yourself? Click here for the video and see step-by-step how Robin prepares this star dish!

Ingredients

- 400 g White Miso Soup Paste

- 8 g White Agar Agar Powder

- 100 g Hon Mirin Cooking Wine 14%

- 500 ml Thin Soy Sauce

- 25 g Sauce oyster fl. Chin. DSB btl 700ml

300 g Sea bass

400 g Water

50 g Powdered sugar

Puffed rice

1 Bokchoy

13 g Lime juice

2 Egg whites

1 Garlic clove

1 Splash of yogurt

500 ml Sunflower oil

1 Lemon

40 g Lemon Juice

285 g ginger syrup

150 g yuzu juice

Preparation method for Asian fish tartare

Prepare the bok choy.Put a small piece of bokchoy aside for later processing and cut 3 large leaves of bokchoy into small pieces. These are later marinated with 100g ginger soy varnish, 25g oyster sauce and 13g lime juice. Mix the mixture already and set aside.
miso cream.Gradually mix 2 egg whites, a dash of sushi vinegar, 10 g of miso, a dash of yoghurt and a clove of garlic with a hand mixer and mix with sunflower oil to form a nice cream.
Citrus vinaigrette
Take the marinated sea bass out of the fridge, rinse lightly and cut into slices.
Take your garnish ring or other round and open-ended tool and layer all the ingredients in it. Place the garnish ring on the plate and follow the steps below:
- Cover the bottom with the pickled sea bass, trimming if necessary so the bottom is completely covered. Puree this carefully.
- Paint the sea bass with the yuzulak with a brush.
- Brush the bok choy with the oyster sauce. Then place this on top of the sea bass.
- The next layer is the rice chips or puffed rice, which you mash lightly again with the pestle.
- Slowly remove the garnish ring.
- Add the cream, preferably with a piping bag.