- Serves: 4
- Prep Time: 30 minutes
- Effort: medium
For the ceviche
- 7.5 cm piece ginger
- 2 limes, zest and juice
- 2 vanilla pods, seeds only
- 150 ml olive oil
- 4x125 g halibut fillets, skin on
- 50 soya beans, (frozen ones work well)
- 1 lotus root
- handful shiso cress
- 4 tomatoes
- ketjap manis, (sweet Indonesian sauce)
1. Grate the ginger and squeeze out the juice through a muslin cloth.
2. Squeeze the juice and grate the zest of 2 limes. Add the vanilla seeds and olive oil; then mix together with the ginger juice and reserve.
3. Lay a piece of halibut on each plate, give the dressing a stir and brush generously onto the fish.
4. Using a very sharp carving knife, slice thin slices from the top of the fish down to the skin. Slice the skin off each piece of fish.
5. Transfer to a shallow dish and pour over any remaining dressing. Keep the fish refrigerated until ready to serve.
6. Heat a deep-fryer to 170C, and bring a pan of water to the boil.
7. Pop the soya beans from their shells and set aside.
8. Peel the lotus root and slice very finely before deep-frying until crisp - about 5 minutes.
9. Trim the shiso cress with scissors and reserve.
10. Score the tomatoes crossways with a sharp knife and plunge in boiling water for 10-15 seconds. Refresh in cold water to stop them cooking and peel.
11. Quarter the tomatoes, discard the seeds and chop into small dice.
12. Scatter the soya beans, lotus-root crisps, cress and tomatoes over the halibut, drizzle with ketjap manis and serve.
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