Salt-Cured Sea Bream Crudo with Yuzu, Kohlrabi and Chive Oil

⏱ 50 min · Serves 4

A quick salt cure firms the bream and seasons it from within, then it's sliced thin and dressed with a bright yuzu ponzu. Shaved kohlrabi brings a cool, peppery crunch and a slick of emerald chive oil makes it look like it came off a tasting menu. Twenty minutes of work, maximum drama.

Per serving: 225 kcal · 17.0g protein · 4.5g carbs · 15.5g fat

Ingredients

• 2 very fresh sea bream fillets (about 300g total), skinned and pin-boned
• 2 tbsp fine sea salt
• 1 tbsp caster sugar
• 1 small kohlrabi (about 200g), peeled
• 2 tbsp yuzu juice (bottled is fine)
• 1 tbsp light soy sauce
• 1 tsp mirin
• 1 tsp rice vinegar
• 20g chives, plus a few extra for garnish
• 60ml mild olive oil or grapeseed oil
• 1 mild red chilli, deseeded and very finely sliced
• 1 tsp toasted white sesame seeds
• Flaky sea salt, to finish
• Micro shiso or coriander cress, to garnish (optional)

Method

1. Mix the fine sea salt and sugar. Lay the bream fillets on a tray, sprinkle the cure evenly over both sides and refrigerate uncovered for 20 minutes — no longer, or the fish will toughen.
2. Meanwhile make the chive oil: blanch the 20g chives in boiling water for 10 seconds, refresh in iced water, squeeze bone dry and blitz with the oil until vivid green. Strain through a fine sieve or coffee filter into a small bowl. Chill.
3. Whisk the yuzu juice, soy, mirin and rice vinegar together to make the dressing. Keep cold.
4. Rinse the cure off the fish under cold water, pat completely dry with kitchen paper, wrap and chill for 15 minutes to firm up.
5. Shave the kohlrabi into paper-thin slices on a mandoline. Drop into iced water for 10 minutes so it curls and crisps, then drain and dry well.
6. Slice the bream at a shallow angle into thin slices, about 3mm thick, using a long sharp knife and one clean stroke per slice.
7. Arrange the bream over four chilled plates, tucking in the kohlrabi shavings.
8. Spoon over the yuzu dressing, dot with chive oil, and scatter with chilli, sesame seeds, snipped chives, a little flaky salt and cress. Serve immediately.