Sea Bass with Tjado x Tomasu Sambal

Ingredients

For the sea bass

• 1 sea bass (400 g, whole)
• 500 g Tomasu sea salt (coarse sea salt works fine)
• 6 egg whites
• 2 tbsp Tjado x Tomasu sambal

For the greens

• 1 pack bimi
• 1 fennel
• 1 bunch pak choi
• 1 pack oyster mushrooms (500 g)
• 4 garlic cloves
• 1 onion
• 1 red pepper
• Sesame oil
• 2 tbsp fish sauce
• 4 tbsp Tjado x Tomasu soy sauce

To finish

• 1 bunch spring onion
• 1 red pepper
• 1 bunch coriander
• Trout roe (to taste)
• Sesame seeds
• Lime
• Tjado x Tomasu soy sauce or Sweet Spicy Soy Sauce

Preparation

Sea bass

• Place the sea bass on a lined baking tray. Mix the sea salt well with the egg whites and spread it evenly over the sea bass until it is fully covered in a salt crust.
• Bake the sea bass for 20 to 25 minutes in the oven at around 180 degrees.

Greens

• Thinly slice the fennel. Briefly blanch the bimi and fennel, about 3 to 4 minutes.
• Finely chop the garlic, onion and red pepper and fry them in a wok with sesame oil. Add the Tjado x Tomasu sambal.
• Wok the oyster mushrooms, bimi, fennel and pak choi. Deglaze with the fish sauce and a little Tjado x Tomasu soy sauce.

Salt crust

• Carefully break open the salt crust, ideally in large pieces so less salt stays behind. Remove as much salt from the sea bass as you can and place it on a plate.

To finish

• Arrange the greens around and on top of the sea bass.
• Add a generous pour of Tjado x Tomasu soy sauce or Sweet Spicy.
• Finish with thinly sliced spring onion, red pepper, coriander, trout roe, sesame seeds and a wedge of lime.