QWEHLI® SEA BASS CEVICHE

Inspired by Pascal Barbot

One day before

TIGER’S MILK PREPARATION

• 320 g onions
• 400 g imported celery
• 20 g garlic
• 80 g ginger
• Coriander stems
• A pinch of salt
• A pinch of sugar
• Kemangi lemon basil

Mix everything in the Thermomix®. Allow to infus 15 minutes then strain. Put into ice cube molds and freeze.

On the day

CURE THE SEA BASS

Defrost the fish 20 minutes before marinating it by putting it in room temperature water still inside the vac bag – DO NOT OPEN the bag. For a fillet of 900 g remove the skin from the fish and marinate the fish in a mix of coarse sea salt and white sugar (1/4 sugar for coarse salt) for 6 minutes.

Rinse the fillet, pat dry, wrap in paper towel (NOT PLASTIC WRAP) and allow to dry in the chiller for 2 hours.

CEVICHE SAUCE

• 200 g tiger’s milk ice cubes
• 80 g raw sea bass
• 100 g lime juice
• 300 g Kara® coconut milk
• 2 pieces of bird chili
• A pinch of salt

Blend all the ingredients together and serve in shot glasses. Keep chilled.

METHOD

Slice the sea bass 3 to 4 mm thick (not too thin). Garnish with all ingredients above and serve with tiger’s milk on the side.

SERVING

• Cured sea bass
• Santagata olive oil
• Chili oil
• Sea salt