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MORI TOMOAKI

Mori Tomoaki — Hong Kong SAR, China

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RED SEA BREAM WITH LEMON SASHIMI

RED SEA BREAM WITH LEMON SASHIMI

  • STARTER
    1 PERS.
  • timing
    10MIN
  • preparation time
    5MIN
  • Cooking time
    5MIN

INGREDIENTS

LEMON PONZU
500g mirin
50g sake
200g soy sauce
200g citrus vinegar
1 lemon
10g kombu
10g bonito flakes


SALTED LEMON
1 lemon
100g sea salt
LEMON OLIVE OIL
Zest of 2 lemons
200g olive oil


RED SEA BREAM
1 fillet

RECIPE DEVELOPMENT


1 — LEMON PONZU 
In a pot, combine mirin, sake, soy sauce, citrus vinegar, lemon, kombu, and bonito flakes. Allow to ferment for 3 days. 


2 — SALTED LEMON 
Marinate lemon in sea salt for 1 week. 


3 — LEMON OLIVE OIL 
Marinate the lemon skin in olive oil for 1 week. 


4 — RED SEA BREAM 
Marinate the sea bream with sea salt and kombu 1 day in advance. Slice into small pieces when ready to use. 


FINISHING & SERVING INSTRUCTIONS 
Place the slices of red sea bream in the centre of plate and drizzle with lemon oil and lemon ponzu. Garnish with salted lemon zest.
 

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The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.

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