Sashimi of Black Bass, Sea Beans, Shiso, Melon & Togarashi Gel, Honeyloupe, Oro Amarillo Melon, Sliced Red Horn Pepper, Sesame Oil & Soy
I always buy fresh fish whole whenever possible. Aside from saving some money on it, it's easier to tell how fresh it is. A fresh whole fish will have a nice bright color, smell like the ocean and have clear eyes. And fileting a fish is pretty easy. You just need to slice close to the bones with a really sharp knife.
I filleted the bass and carefully removed the skin before slicing it with my very sharp (and dangerous) Japanese knife, made for this very purpose. This all I did to the bass itself, no seasoning or anything directly on it. The rest of the plate would take care of this.
I made a gel by pureeing and straining the Oro Amarillo melon. I combined the melon juice with some sugar, rice wine vinegar and agar-agar in a sauce pot. I heated it to a boil and stirred to dissolve the solids. After pouring the liquid into a shallow pan and allowing it to cool and set I pureed it and ran it through a fine mesh tamis to create a loose gel. I mixed in some togarshi (Japanese chili flakes) to balance out the sweetness and give it a little kick. I also scooped out some balls of the Oro and honeyloupe melons and compressed them in a vacuum bag with salt and sugar.
I sliced the raw Japanese sweet corn into horizontal pieces as well as little wheels. I also sliced the horn peppers which are more like a bell pepper than a chili, not hot but sweet. I placed some of the sea beans on the plate which I used for their crunchy texture as well as saltiness. I spooned some sesame oil into the plate and dripped soy sauce into it. I finished of the dish with some shiso leaves, used often in Japanese cuisine, and imparting a fresh almost cumin-like flavor.
Black Bass - Ippolito's
Sea Beans - Ippolito's
Japanese Sweet Corn - Culton Organics
Organic Honeyloupe & Oro Amarillo Melons - Culton Organics
Organic Red Horn Pepper - Culton Organics
Organic Shiso - Queen's Farm