champion sea bass producers ‘anglesey aquaculture’ comes to feng sushi

POSTED 16 October 2012 IN Wellbeing

For a real ‘producer to plate’ experience, we invited the suppliers of our champion sea bass – Anglesey Aquaculture – to come to the South Bank Centre and sample the delicious recipes created for their fish.

The evening was a great success – the perfect combination of good food, good company and good conversation – and the praise from Anglesey was high indeed:

The sashimi bass was fantastic, and the maki and the tempura were absolutely delicious. I particularly enjoyed the crispy maki roll.

Joana Amaral, Operations Manager

Andre Bravo, the company’s Managing Director, was particularly impressed with the creativity and our ability to generate three different dishes from one fillet, so utilising the whole fish and minimising waste. He also thought that the sweet taste and smooth texture of the sashimi was incredible. And there really is no doubt about that.

We take special care and pride in our bass during all the farming period and it was extremely rewarding to see Feng Sushi complete the cycle by taking it to the final customer with the same emphasis on quality, care and extremely good presentation! An absolute pride and joy to see and taste fabulous dishes made from the fish we farmed with so much care and effort for 12 months. I am absolutely delighted!

Joana Amaral

Keen to spread the message about how good this fish is, Silla decided to take these recipes to the public:

She introduced her recipes to a very excited team at the Bertinet Kitchen in Bath, which is owned and run by French chef and baker, Richard Bertinet.  The kitchen offers a range of relaxed and fun courses for food lovers of all abilities.

The Billingsgate Seafood Training School is familiar to anyone who has wanted to learn how to make real sushi, and so we also took recipes to the School, as well as to the Real Food Festival held in Abergevenny in September.

To recreate these stunning recipes at home, follow the instructions below:

For these recipes we recommend using Anglesey’s farmed sea bass (available from Waitrose), or line-caught wild sea bass. Buy the sea bass filleted and ask your fishmonger to pin and scale the fillets.

Sea Bass Sashimi with Tomato Salsa – serves 4

3 sea bass fillets, 120 grams each.
100 gram mooli salad
1 fresh Jalapeno (optional)
Small red onion
200 grams cherry tomatoes on the wine
200 grams tomatoes
1 tablespoon olive oil

For the Jalapeno dressing:
2 fresh jalapeno chili
50ml. sushi vinegar
50ml. mirin

If using wild sea bass, it is recommended to freeze the fillets for 24 hours. However, if using sustainable fresh UK farmed sea bass, soak in lightly salted water for a few minutes and dab dry with kitchen towel.

First make the mooli: peel one piece of mooli and cut into 3 chunks. Grate on a Japanese turning machine or a mandolin, add to cold water and add a generous helping of ice. Leave to rest for at least 30 minutes to ‘crisp up’.

For the tomato salsa: de-seed tomatoes and slice flesh into small squares, cut cherry tomatoes in quarters and chop red onion finely. Mix all ingredients with olive oil.

To make the Jalapeno dressing: roughly chop chilies and add to a food processor, turn on and gradually add mirin and sushi vinegar until dressing is bright green.

Trim off the sea bass skin (save for maki roll, see below), trim fillet down either side (save off-cuts for maki roll, see below). Cut the sea bass fillet on the angle. Drain off mooli salad and arrange 4 plates, place sea bass on top, arrange tomato salsa next to mooli and serve with dressing on the side.

Sea Bass Maki with Crispy Sea Bass Skin – makes 4 x 4 pieces

200 gram sushi rice
2 large sheet of nori, cut into half on the long side
80 gram sea bass off cuts from other recipes
2 sea bass skins
60 grams of cucumber julienne
Approx 1 liter of sunflower oil
Flour for dusting
Celery cress
25 ml. organic mayo
1 tsp. chili oil
1/2 tsp. Japanese 7 spice chili
Pickled ginger
Soy sauce

First run your knife over sea bass skin to ensure ALL scales are removed, as the fishmonger may have missed a few. Heat your vegetable oil to 180 degrees in a wok. Dust skin in flour, fry until crisp, place on kitchen towel to get rid of any excess oil.

To make the spicy mayo: place mayo, chili oil and spicy chili powder in a mixing bowl, mix well until all ingredients are incorporated. De-seed half a cucumber and cut into julienne.

Place nori on a rolling mat and spread sushi rice across the sheet, but leave about 3 cm at the top uncovered. Turn sheet around, keeping the uncovered nori closest to yourself. Place ingredients in this order: 1 teaspoon spicy mayo, sea bass pieces, cucumber julienne and crispy skin, ensuring that all the ends come out of each side like foliage. Roll the maki, ensuring all the ingredients are tucked in. Make the remaining maki, cut each in to 4 pieces including the ends, place a few pieces of celery cress and serve with soy, wasabi and ginger.

Citrus Soba with Sea Bass Tempura – serves 4

3 sea bass fillets, 120 grams each
1 pack Japanese soba noodles
400 gram tempura flour
Approx 1 litre sunflower oil for frying
Hand full of ice cubes
Small bunch coriander
80 gram cucumber julienne
80 gram bean sprout

Citrus dipping sauce:
2 squeezed fresh lemon
10oml. mirin
100ml. sushi vinegar
30ml. Thai sweet chili sauce
30ml. sesame oil
½ tsp. chili powder
1 tbsp finely grated fresh ginger
100 ml. of peanut oil
40 gram roasted white sesame seeds

First make the tempura batter: add 300 ml cold tap water to a jug, add two-thirds of the tempura flour and ‘stab’ with a whisk, without whisking into a smooth consistency; the batter needs to be lumpy and full of air bubbles. Add a handful of ice and leave to rest in the fridge; you may need to add a little more flour before frying, the consistency should be similar to (lumpy) cream.

To make citrus dipping sauce: add lemon juice, mirin, sushi vinegar, Thai sweet chili oil, sesame oil, chili powder, ginger and peanut oil to a food processor, turn machine on until sauce is smooth, decant into a jug and add white sesame seeds.

Bring a large saucepan of water to the boil, add soba noodles and, when water comes back up to the boil, add 100ml cold water to the pan, cook for a further 5-6 minutes until al dente. Drain and rinse noodles in water for about 10 seconds, drain and leave in pan to keep lukewarm.

Rinse coriander and pick leaves. De-seed cucumber and cut into julienne strips.

Heat the oil in a wok to 180 degrees. Cut the sea bass fillets on the diagonal into 4 pieces, total 12 pieces. Dust sea bass pieces in a little flour. Check the tempura batter; it may need a little more flour or water depending how it set while in the fridge. Dip each piece in batter and fry in the hot oil for 2-3 minutes until light golden; do 3 pieces at the time. Leave to rest on kitchen towel.

To assemble the dish, split the noodles in 4 bowls, add 100 ml citrus sauce to each dish, add cucumber, coriander and bean sprout. Finally, top with sea bass tempura, and the dish is ready to serve.