Fish: Whiz the chamomile tea, salt and sugar
together in a spice grinder then mix in the lemon. Scatter over the fish and
press in to both sides, place on a tray and cover with cling film and place in
the fridge for 3 hours
Once the fish is
cured, slice the sea bass fillets in half. Heat a pan with a little groundnut
oil over a medium to high heat. Add the sea bass fillets skin side down for 2
minutes, turn over and fry for a further minute, check they are cooked and
Vegetables: Prepare the vegetables [asparagus, pepper,
courgette, mushrooms and samphire] by cutting into chunky 2 inch batons and
steam individually for one or two minutes, keeping them aldente. Put the
vegetables in the oven for two hours at 65C*.
Blend ginger, turmeric, garlic, chilli sauce, fish sauce,
tamarind, toasted peanuts and grapeseed oil to a paste. Cook it down for a
couple of minutes and then add white wine vinegar, brown sugar, and water.
Gently coat the dehydrated veg with the sauce, rectify
seasoning and add the sesame seeds and cucumber batons.
In a medium pan add the kombu with 600ml litre water and a
small handful of dry shiitake, bake at 60C* for 30 minutes.
Then add the kaffir lime leaves, chopped ginger and
lemongrass and cook for a further 30 minutes.
Remove from the heat and drop two teabags of chamomile tea
in, leave for one minute and pass the stock. Before serving season with soy
sauce and a splash of ginger juice.
To serve: Place the vegetables in the middle
of the bowl and place a fillet on top. Pour over the dashi stock and dot with
chilli oil. Finish with pea shoots and apple blossom.