Yields 10 portions
Enjoy with the Creation Sauvignon Blanc, Semillon
100 g coarse salt
100 g sugar
10 g kombu (dried kelp)
800 g hake cut into 75 g portions – bones and tail piece removed
Blend together salt, sugar and kombu.
Sprinkle evenly over the fish. Let it cure for about an hour. Rinse off the salt mixture and store fish on blue towel in a container in the fridge.
Line a bamboo steamer with parchment paper. Make sure to make incisions with a knife so the steam can pass through the paper.
Place over a pot of boiling water. Put the fish in the steamer and cover with the lid. Steam for about 7 minutes.
Turmeric Tahini Dressing
12 limes, juiced
4 tbsp tahini
100 ml dashi
5 g garlic
50 ml oil
5 g xanthan gum
5 g turmeric
1 tbsp white and black sesame seeds
Blend everything together in a thermomix to a milky /creamy texture. Season with salt.
30 g kombu
1.8 L water
50 g bonito flakes
Cut or break the kombu to fit into your pot. The goal is to make as clear a stock as possible, and cutting helps prevent the powder from dispersing.
Put the kombu in a heavy-bottom pot and add the cold water. The cleaner the water, the better your dashi. Let it simmer at a low temperature for about 1 hour. Don’t let it boil, which will cloud the stock. Using tongs, remove the kombu from the pot.
Bring the kombu broth to a light simmer. Add the bonito flakes to the pot and let it simmer for 15 to 20 seconds.
Remove the stock from the heat. Line a strainer with fine cheesecloth and set it over a bowl, then gently pour in the dashi. Gather the edges of the cheesecloth and lift it out of the strainer. Carefully squeeze any excess liquid over the bowl. Discard the bonito flakes. Use the dashi immediately, or store it in a covered container in the refrigerator.
20 baby pak choi leaves
Cut into thin strips.
Cut off the cheeks and burn with a blowtorch.
75 g hake
25 g dashi
5 g pak choi
5 g turmeric tahini dressing
1 g sesame seeds
5 g lime
2 g mustard cress