Sea Bass Recipe

Prepare the fish

Pat the sea bass fillet dry with paper towels. Using a sharp knife, trim any residual connective tissue and then dice the fish into uniform small 1/4-inch (6 mm) cubes. Keep chilled on a bowl set over ice while you prepare other components.

Season and dress

Place the diced sea bass in a chilled bowl. Sprinkle 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the fish. Add 1 1/2 tbsp fresh lime juice, 1 tsp light soy sauce and 1/2 tsp sesame oil. Gently fold the mixture with a rubber spatula or spoon to coat evenly without mashing the fish. Taste a small piece and adjust seasoning if needed. Fold in the 1 tbsp finely sliced chives. Return to ice or refrigerate while assembling plate.

Portion

For plating, use a 2.5–3 inch ring mold (optional). Spoon the tartare into the ring and press lightly to hold shape, or arrange as a neat quenelle with two spoons.

In a small bowl, combine 2 tbsp softened cream cheese with 1.5 tsp prepared horseradish, 1 tbsp sour cream (or crème fraîche), 1/2 tsp fresh lemon juice, 1/8 tsp fine sea salt and a pinch (1/16 tsp) freshly ground black pepper. Whisk until smooth and slightly airy. Taste and adjust horseradish level — add up to another 1/2 tsp if you prefer a sharper heat. Transfer to a piping bag or small squeeze bottle for neat dots or a small spoon for smears.

Thinly slice 1/2 English cucumber on a mandoline or with a sharp knife into 1/16–1/8 inch (1.5–3 mm) ribbons or rounds. Place the cucumber in a small bowl and toss with 1 tbsp rice vinegar, 1/2 tsp granulated sugar and 1/8 tsp fine sea salt. Let sit 5–10 minutes to lightly pickle and draw out excess moisture. Drain briefly on paper towel before using to avoid watering down the tartare.

Reserve about 1 tsp toasted sesame seeds to sprinkle over the finished dish.

Preheat oven to 300°F (150°C) or use a small torch. Lightly brush both sides of the nori sheet with 1/2 tsp neutral oil. Cut nori into strips or small rectangles that match the plating size (4–6 pieces). Place on a baking sheet and bake 3–5 minutes until crisp but not burnt. Alternatively, flash-toast over an open flame for a few seconds until just crisp. Let cool — nori will become brittle and make a crisp accent for scooping tartare.

If using crostini or rice crackers, warm briefly in oven for 3–4 minutes so they are crisp at service.

Place the tartare (in ring mold or quenelle) in the center of the plate. Arrange a few pickled cucumber ribbons adjacent to or over the tartare for freshness and crunch. Pipe or dot the horseradish cream around the tartare in small amounts to provide sharpness with each bite. Lean one or two pieces of toasted nori against the tartare or place on top for visual height and umami crispness. Scatter microgreens or reserved cucumber fronds lightly over the tartare.

Finish with a light drizzle (about 1/2 tsp) of extra virgin olive oil, a tiny pinch of sea salt if needed and a grind of black pepper. Sprinkle the reserved 1/2 tsp toasted sesame seeds over cucumbers and tartare for contrast.

Serve immediately with 3–4 crisp crostini or rice crackers on the side so guests can scoop the tartare with nori or crackers.