Viva Brighton Issue #45 November 2016

RECIPE
..........................................
Three fish tapas
These three little dishes - by John R, head chef at Señor Buddha - fuse the strong,
contrasting flavours of East Asian and Spanish cuisine. Serves four.
Bloody oyster shot
Ingredients: 200ml tomato juice, 1tsp wasabi
paste, 1tsp mirin, ½tsp soy sauce, juice of two
limes, 1tsp caster sugar, celery salt, eight oysters,
one lime to garnish.
Recipe: Blend the first six ingredients together
with a pinch of salt and pepper. Chill in the
fridge for at least an hour. To serve, rim four shot
glasses in celery salt and place two oysters in the
bottom of each glass, then pour over the blended
mixture. Garnish each with a wedge of lime.
Chilli, ginger & gin-cured salmon
Ingredients: 200g salmon, soy and chilli jam.
For the curing mixture: 500g salt, 500g sugar, five
fresh chillies (finely chopped), 100g ginger (finely
chopped), five kaffir lime leaves (chopped), 100ml
Brighton Gin.
Recipe: Combine all of the ingredients for the
curing mixture and cover the salmon. Leave for
24 hours to cure. Remove the salmon from the
mixture and rinse well with water. The salmon
will keep for three days once cured, so if you’re
making this in advance, cover the salmon in
olive oil and wrap it in clingfilm. Thinly slice the
salmon and arrange it on the plate (see photo).
Serve with the soy chilli jam.
Cod & crab cakes with papaya salad
For the fish cakes: 200g cod fillet, 200g crab
meat (use tinned if you can’t find fresh), one red
chilli, one thumb of ginger (grated), two cloves of
garlic (crushed), one lemongrass stalk (bruised),
three spring onions, half a bunch of coriander.
For the papaya salad: one unripe papaya (peeled
and shredded), two fennel bulbs (outer part removed,
thinly sliced), two or three chillies (thinly
sliced), six spring onions (sliced at an angle), one
clove of garlic (sliced), 3tsp chopped peanuts.
For the dressing: 1½tbsp fish sauce, 1½tbsp palm
sugar, 1½tbsp lime juice.
Recipe: First make the fish cakes by blending the
ingredients in a food processor, adding a pinch of
salt and pepper. The mixture should be wet, but
firm enough to hold its shape (if it’s too wet, add
flour or breadcrumbs; if too dry, add more cod).
Shape the mixture into eight cakes and leave in
the fridge for an hour to firm up.
To make the papaya salad, toss all of the ingredients
together in a bowl. Mix the dressing
ingredients together and pour over the salad.
Leave for an hour before serving to allow the
flavours to combine.
Heat some seasoned oil in a pan and cook the
fish cakes over a medium heat for three or four
minutes on each side, or until both sides are
golden and they are cooked through. Serve with
a handful of the papaya salad and garnish with
micro coriander. As told to Rebecca Cunningham
....81....