Soused White Fish
Ingredients:
300g fillet white-fleshed fish
4 tsp sea salt
4 tsp sugar
100ml rice vinegar
50ml sake
50ml mirin
6 slices avocado
Wasabi mayonnaise:
1 egg yolk
1 tsp Japanese horseradish powder (wasabi)
4 tsp rice vinegar
100ml warm peanut oil
50ml sugar syrup (made by boiling together equal quantities of sugar and water)
Preparation:
Prepare the wasabi mayonnaise by whisking the egg yolk, wasabi powder and
vinegar together.
Pour in the peanut oil gradually, whisking until the mixture thickens.
Add the sugar syrup, mix well and keep aside.
Clean and trim the fish, removing any bones.
Try to remove the clear outer membrane but leave on the skin.
Sprinkle the fish on both sides with salt and sugar and lay, skin side down, in a
dish.
Marinate in the fridge for two hours.
Combine the vinegar, sake and mirin and sprinkle over the fish.
Leave to marinate for at least one more hour.
Cut each slice of avocado in two and fan out on the plates, adding a tbsp of
mayonnaise.
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