Sashimi sea bass, fish skin chicharrones, raspberry vinegar, chilli & olive oil

Sashimi sea bass, fish skin chicharrones, raspberry vinegar, chilli & olive oil

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Making the fish skin chicharrones for this recipe really is worth it, but if you haven’t got the time, this is still a great dish without them.

Ingredients

Quantity Ingredient

For the sea bass

Quantity Ingredient
2 fillets sea bass, skinned, pin-boned and cut into 4 x 3cm strips
1 teaspoon extra-virgin olive oil
1 teaspoon sea salt
1 bird’s-eye chilli, deseeded and very finely chopped
1 tablespoon raspberry vinegar

For the chicharrones

Quantity Ingredient
skin from the sea bass fillets, all flesh and fat removed
200ml rapeseed oil
1 teaspoon sea salt

To serve

Quantity Ingredient
4 tostadas
1 lime, quartered

Method

  1. To make the chicharrones, preheat your oven to 80°C. Place the fish skins on a lightly greased baking sheet and cook for 1 hour, then turn and cook for another hour. Once the skins are nice and dry, heat the oil in a frying pan to 190°C and, when hot, add the skins – they’ll puff up and soufflé within 45 seconds. Take them off the heat and season with salt immediately. Set aside.
  2. Put the sea bass into a bowl with the olive oil and salt. Mix through and add the bird’s-eye chilli. Dip your index finger into the raspberry vinegar and apply a light coating to each segment of the sea bass.
  3. Place 2–3 segments of sea bass on each tostada. Serve with the lime and a shard of the crispy skin.
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