Warm bonito & fennel cebiche salad with figs & pomegranate

Warm bonito & fennel cebiche salad with figs & pomegranate

By
From
Cantina
Serves
4-6
Photographer
Chris Middleton

Bonito is a strangely undervalued fish in some places. We are so conditioned to eating Japanese-flavoured sashimi salads with traditional sashimi fish, but I urge you to source more interesting fish with Latin flavours to excite the palate. After all, Latin cuisine is all about balance of flavours, heat and acidity. I recommend you cure the fish first as perfect sashimi-grade fish is becoming harder to source and, while adding more flavour to the fish, this also allows you the comfort of working ahead when entertaining. This dish would be perfect as a shared table starter.

Ingredients

Quantity Ingredient
olive oil
800g lime-cured, boneless sashimi-grade bonito fillet, blood-line removed
Lime cure for fish
9 ripe figs, roughly torn into quarters
250ml Pomegranate mojo
pomegranate seeds, for garnish (optional)

Salad

Quantity Ingredient
200g black radishes, thinly sliced
2 small bulbs spring onions, thinly sliced
1 bulb fennel, thinly sliced
2 serrano chillies, seeded and finely cut into matchsticks
50g bronzed fennel or dill tops, roughly chopped
1 large handful purple basil leaves or mint
100ml Zesty lime dressing

Method

  1. To prepare the salad, combine the radish, onion, sliced fennel, chilli, fennel tops and basil in a medium bowl.
  2. Preheat a medium non-stick pan over high heat and drizzle with a little olive oil.
  3. Sear the bonito for 30 seconds on each side to seal. Sear slightly longer on the skin side, so it is crisp and golden. Place on paper towel to drain and cool.
  4. Add the dressing to the salad and toss to coat. Arrange the salad and torn figs neatly to one side of each plate.
  5. Cut the fish, skin facing up, diagonally into 1 cm thick slices. Arrange the fish next to the salad. Dress the fish with pomegranate mojo and garnish with extra pomegranate seeds, if desired. Serve immediately.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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