bass poke
There are many variations but here is my one for you to try.
I would love to say I was sat on a beach in Hawaii tasting this for the first time, but sadly I tasted the first one after I found the recipe and made it myself at a hotel kitchen in London.
Ingredients
500g sea bass, cut into ½-inch dice
4 tablespoons Japanese soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon ginger, grated finely on micro plane
½ cucumber, seeded, cut into ½-inch cubes
3 spring onions thinly sliced including the green
1 lime zested and juiced
1 teaspoon of chili flakes
2 teaspoon crispy shallots
1 tin lychees cut into 4 pieces each
1 teaspoon of toasted sesame seeds
Micro coriander to garnish
Salted popcorn to garnish
Sea salt & freshly ground black pepper
Instructions
In a large bowl, combine bass with soy, sake, sesame oil, ginger, cucumber & spring onions and season with salt. Mix gently.
In another bowl, combine lime zest, chili flakes, crispy shallots, lychees and sesame seeds, mix to combine.
Now mix both together and season well.
Place in a bowl or platter, garnish with the coriander and popcorn and serve.