Seared cured bass with tofu sauce raw peas, chillies and lemon

(Serves 4 as part of a sharing menu)

For the tofu sauce

• 300g sustainably farmed small bass
• 60g caster sugar
• 40g fine sea salt
• 80g small raw peas
• 1 squeeze lemon
• 6 tbsp extra virgin olive oil
• 1 red long chilli

• 350g very good quality soft tofu
• 2 tbsp low sodium Japanese soy sauce
• 1 pinch Maldon salt
• 2 tbsp top quality olive oil

Step 1
Pinch of salt.

Step 2
Combine the sugar and salt, spread the mixture on a flat tray so that the fillets are covered above and below, then leave to cure for 45 minutes.

Step 3
While the fish is curing, blitz all of the ingredients for the tofu sauce in a blender - keep the sauce cold until serving.

Step 4
Season the peas with a pinch of salt, a squeeze of lemon juice and some olive oil and set aside.

Step 5
When you’re ready to serve, wash the cure off the fillets, pat them dry and sear them, skin-side down, for 45 seconds in a non-stick pan on a high heat to get the skin nice and crispy (if you apply pressure you will prevent the fish from curling).

Step 6
Cut each piece in two before plating.

Step 7
Place the seared bass skin-side up on a large serving plate, spoon a generous amount of the tofu sauce around it, place mounds of the marinated peas around and scatter the red chilli slices with a little olive oil around the plate.