This dish which does looks rather French is in fact a Japanese dish from Hokkaido.
It’s not too easy to find quality yuzu juice outside Japan, so it can be substituted with lime
Ingredients
- 2 Sea Bass Fillets
- 50 g Puy Lentils
- 2 Tomatoes
- A small Red Chilli
- 1 Lime
- ¼ Red Onion
- 1 Lime
- 200 g Soba Noodles
- 3 Tablespoon Soy Sauce
- 3 Tablespoon Yuzu Juice
- ½ Teaspoon Toasted Sesame Oil
Directions
- Cook the Soba Noodles according to the packet instruction, then dress with soy sauce, yuzu juice and sesame oil while they are still warm, then set aside
- Boil the lentils until they are al dente
- Prepare the dressing by chopping the peeled and de-seeded tomatoes and the coriander. Using a mandolin slice the onion and how much of the chilli as you want. Combine with the juice of one lime
- Dress the lentils while they are still warm and set aside
- Cook the sea bass skin side down in a frying pan with a little bit of oil. To keep the skin as crisp as possible don’t flip the fish, but finish cooking by putting the frying pan under a hot grill
