Sea bream with a myoga salad and potatoes

This intricate dish uses some less well-know Japanese ingredients and super-fresh fish.

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For the dressing

For the salad

  • 100g/3½oz myoga (also known as Japanese ginger), cut in half lengthways and cut into a very fine julienne
  • 20g/¾oz ginger, peeled and sliced
  • 20g/¾oz shiso green, sliced
  • 500g/1lb 2oz ice cubes

For the potato

  • 500g/1lb 2oz potatoes, peeled and cut into a very fine julienne
  • 20g/¾oz katakuriko (also known as potato starch)
  • 2 litres/3½ pints oil, for deep frying
  • table salt, to taste

For the sea bream

  • 1 really fresh sea bream, filleted, pin boned and very thinly sliced