Wild charred sea bream parcel, ingredients, recipe and cooking guidance

We have decided to offer on our new shop one of our signature dishes –  charred wild sea bream, radish, ginger marinade.

This is inspired by Head Chef Ken’s time in Japan with the Roux family and his companion Roux Scholars, which offered insights to more cultural traditions and folk memories in a rich and ancient culture.

On his return he celebrated those insights in this dish.

It represents the ingenuity of Japanese culture, and how nature can be respected through a natural manner, using humble ingredients to make something celebratory and special, with skill, harmony, balance and restraint.

This dish has become one of the most popular dishes among our customers at The Dysart Petersham. Ken was asked to cook it for a table of guests at The Waterside Inn recently.   

We count ourselves lucky, given our decision some years ago to source all but a few  ingredients from within the UK and Eire and only from the best suppliers, to have a close relationship with the most wonderfully natural farm in Sussex, farmed by a Japanese lady and her husband, growing wonderful Japanese produce, including the daikon – and the only farm in the UK growing yuzu fruit.

The parcel comes with two portions of bream, prepared by us and  ready to be pan fried, braised daikon (Japanese radish), ginger marinade, spice oil seasoning, crispy onions and chives to garnish.

Method: 

Place some oil in a non-stick pan, season the fish both sides with salt and place the fish skin side down in the pan.

Bring up on a high heat until the skin starts to char in appearance, lower the heat for a few minutes and cook until the flesh is halfway cooked.

Then turn off the heat and turn the fish over to finish cooking on the flesh side for 30 seconds.

Pour some of the spice oil over the fish to season while hot.

In a bowl place the braised daikon in the centre. Place the ginger marinade around.

Place the crispy onions and chives on the fish.

Place the fish on the braised daikon and sprinkle a little of the spiced oil around the sauce and serve immediately.

We also offer Barny’s suggestion for a wine to accompany this dish here.

2 serving portions
2 x 35 gms portions of fish with accompaniments