Asian Cured Sea Bass

Asian cured sea bass with a coconut fumet and shards of crispy skin

Created by University of Derby (2018/19)

Course: Starter

Servings: 4

Students: Ollie Rogers, Charlie D’Lima, Jake Miller

Lecturer: Leonard Cseh

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Sea bass
4 fresh yellow yuzus
150g sea bass
1 bunch coriander, small
1 red chilli, sliced
2 shallots, short, finely diced
1/2 tsp salt
1/4 tsp white pepper
50g mango 

Coconut fumet
150ml coconut cream
100ml double cream
1 lime
1 banana shallot
2 clove garlic
1g agar agar per 100ml liquid

For crispy sea bass skin
skin from the fillets
salt TT
5g five spice 

Fish cevice

  1. Use a fine microplane grater to zest one of the yuzus. Halve and juice all four. Skin the sea bass, make sure all bones have been removed and dice the fillet into half-centimetre cubes.
  2. Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely.
  3. Pour the yuzu juice into a bowl and mix in the sea bass, coriander leaves, chilli, shallots salt and white pepper. Leave the ceviche to marinate for 30 minutes.

Crispy skin

  1. Season skin with spices and salt, place in between two trays and parchment, bake at 160*C or until crisp.


  1. Boil the fish bones in water with thyme and then pass.
  2. Sweat the shallot and garlic down with some thyme and then add 100ml of fish stock made above, reduce to almost nothing.
  3. Add the coconut milk, double cream and juice of one lime. Season TT. Add some sugar if needed.
  4. Blitz and pass. Bring to a simmer with the agar agar and bring to the boil. Put in espuma gun at 52* and squeeze fumet onto plate.

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