is one of my favourite recipes from Pete’s cookbook (Fish) and I have slightly altered it. Thanks Pete!
200 g flathead fillet (boneless and skinless)…. slice very thinly (on an angle) and lay it out on a platter. Season with
ground white pepper and
4 tablespoons finely sliced fresh ginger…. Then drizzle with
4 tablespoons of grape seed oil to coat the fish lightly. Put the platter in the oven (150 degree C, preheated), but
only for 2-3 min (fish still rare). In the meantime prepare the coriander:
1 bunch of coriander, leaves, stalks and roots: Finely chop the roots (1 tsp) and the stalks (1 tsp). Keep leaves whole for after.
Prepare the dressing: Heat
2 1/2 tablespoons soy sauce
3 tablespoons mirin
100 ml chicken stock until simmering, then add:
1/2 garlic clove minced
1 tsp chopped chilli and the coriander roots. Cut
1 rasher of bacon into very thin strips and add together with coriander stalks.
Drizzle this warm dressing over the fish and finally top with
2 spring onions, finely sliced
grated orange zest of 1 orange
2 tablespoons chives (snipped)
and seaweed strips (if you like)
– Great starter for 4 –