Serves 4
Pickled fennel
Makes about 2 cups. Note – only ½ cup required for this recipe.
A great snack to start a meal or a wonderful accompaniment to raw fish, as per below.
In a small saucepan over medium heat, put the vinegar, water, sugar and salt, then cook until the salt has dissolved, taking care not to let it boil.
Remove the pan from the heat and set aside to cool to room temperature.
When the mixture is cool, add the yuzu juice. Set this pickling liquid aside.
Trim the stalks from the top of the fennel and cut the bulb in half.
Using a mandoline, shave the fennel lengthways as thinly as possible, then transfer it to a bowl.
Pour the cold pickling liquid over the fennel, cover and refrigerate for at least 2 hours or overnight before using.
Store in the refrigerator for up to 2 weeks.
Cobia
Cutting horizontally across the fillet, slice the fish into 2 mm thick long strips.
Lightly spread a pinch of yuzu kosho over each slice of fish.
Soy dashi dressing
Mix all of the dressing ingredients together in a small bowl.
To serve
Place the pickled fennel on a serving plate and arrange the cobia on top.
Drizzle with the soy dashi dressing.
