Seabass with sour fruits & dill

This is a lovely dish, a light and healthy meal to help shave off some of those Christmas calories. Its also a perfect dish to be eaten in the sunshine. I have chosen seabass in this recipe, but it works brilliantly with prawns or salmon too, just apply the same process but change the fish. I make a chilli and lime dressing, known as ‘nahm yum’ in Thailand, and use the acid from the lime to cook the fish rather than using any heat. The results are incredible, and the method makes this dish very quick and simple, with hardly any washing up. When eating fish in this way, it is a great time to really let the produce do the talking, so aim to get the best quality, freshest fish you can.

Ingredients:

• 3 teaspoons caster sugar

• Small pinch of coarse salt

• Juice of 4 limes

• Juice of 2 clementines

• A dash of fish sauce (I use Blue Megachef brand)

• 2 seabass fillets, skin removed (ask your fishmonger to pin-bone the fillets)

• 8 physalis, leaves removed and chopped into quarters

• 2 tablespoons roughly chopped dill

Method:

1. Prepare the Nahm Yum Dressing:
   Start by pounding together 2 peeled garlic cloves and 3 long green chillies into a coarse paste using a pestle and mortar. Use the caster sugar as an abrasive. If you prefer less heat, remove the seeds from the chillies. Stir in the juice from 3 limes, clementine juice, and 3 tablespoons of fish sauce. Taste the dressing; it should balance sweet, salty, spicy, and sour flavours. Adjust as needed.

2. Slice the Seabass:
   Using your sharpest knife, slice the seabass fillets at a 75-degree angle to the board, ensuring each slice is no more than 1cm (1/2in) thick. Place the slices into a glass mixing bowl and pour over the remaining lime juice, tossing gently to coat. Let it sit for 3 minutes. During this time, the fish will change from clear white to a cloudy, opaque colour, indicating it's ready.

3. Assemble the Dish:
   Lay the seabass slices flat on a plate. Drizzle each piece with the nahm yum dressing, then sprinkle with the chopped physalis and dill. For a twist, add any other sour fruit of your choice. Serve with steamed jasmine rice for a complete meal.

Ceviche is a dish best enjoyed fresh, so dig in and savour the vibrant flavours that have been captivating palates for generations. Enjoy!