Ingredients
2 sea-bream filets (200-220gr each)
1 tbsp sunflower oil
Salt, pepper
For the sauce
1 tsp. Japanese mayonnaise
1 tsp. soy sauce
Juice of 1 tangerine
1 tbsp. red sweet pepper, finely chopped
1 tsp. capers, finely chopped
1 tbsp. dill, finely chopped
½ tsp. fresh ginger, grated
A little bit of honey
Mix all the ingredients together.
For the pickles
½ cucumber thinly sliced
½ onion, thinly sliced
1 tsp. aniseed
1 garlic clove
125 ml rice vinegar
2 tbsp. water
1 tbsp. sugar
Very little salt
Method
Warm up the mixture of water, vinegar rice, sugar, aniseed and garlic until the sugar has melted.
Add the cucumber and onion to the mixture (or any other vegetable you wish to pickle) and when it has cooled, place in the fridge for at least 2 hours.
Sprinkle salt and pepper on the fish filets. Heat the sunflower oil in a non-stick pan and sauté the filets on both sides. Remove from the pan and let them cool while preparing the sauce.
Cut the filet into pieces and serve with the sauce. Use the pickled vegetables to decorate, along with chives and black and white sesame seeds.
