Smoked halibut sashimi with yuzu sesame dressing and wasabi jelly

Serves 1 Starters and mains

Advertisement

Method

First make the jelly. Pour 75ml cold water into a small pan and sprinkle over the agar flakes, heat gently without being tempted to stir. Once it is just simmering, stir gently for a minute until the liquid looks clear. Put the wasabi in a small bowl and add a little of the liquid, stir until smooth then add the remaining liquid. Pour into a small container or mini loaf tin that will comfortably fit in a bowl. Pour cold water into the bowl and sit the container in it for about 5 minutes to allow the jelly to cool and set.

Put the hijiki seaweed in a bowl and cover with boiling water and leave for 5 minutes. Drain and add the Mirin, light soy sauce, sugar and 1tbsp of cold water.

To make the dressing, whisk the soy sauce, yuzu juice and the sesame oil together in a small bowl and set aside. Cook the edamame in a pan of boiling water for 5 minutes, drain and refresh under cold running water and drain again.

Arrange the halibut on a plate with the edamame. Cut the jelly into cubes – you might not need it all – and add to the fish or serve in a small bowl.

Now cook the noodles. Put them upright in a small pan over a medium-high heat, add a pinch of salt and pour over boiling water from the kettle to half fill the pan. As the water boils, separate the strands with a fork and cook for about 31⁄2 minutes or to your liking, drain and refresh with hot water then cold and put in a small bowl with the shiso if using. Pour the juices from the hijiki over the noodles to moisten them a little.

To serve, sprinkle the fish with the seaweed, spoon over the dressing and add the pickled ginger. Scatter with the micro coriander leaves, if using, and serve with the noodles.