S3E10 Sea Bass, Goat & Blood Orange Curd

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S3E10 recipes

Tuna “New Style” with Hot Sesame-Olive Oil

Paper-thin raw tuna, “cooked” by a pour of smoking-hot sesame oil, with ginger-chili pop.
At a glance
Yield: Serves 1 (easily scales)
Prep / Cook / Total: 5 min / 2–3 min / 7–8 min
Skill level: Easy
Equipment: very sharp knife, small saucepan
Ingredients
  • 7 oz (200 g) sushi-grade tuna, well-chilled
  • 3 tbsp (45 ml) sesame oil
  • 3 tbsp (45 ml) olive oil
  • 2.8 oz (80 g) ginger, peeled and cut into fine matchsticks
  • 1 red chili, thinly sliced (seeded if desired)
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp ( 30 ml) ponzu 
  • Small handful fresh cilantro leaves
Method
  1. Slice tuna thin and shingle on a chilled plate.
  2. Heat sesame and olive oils together in a small pan until just smoking.
  3. Spoon hot oil evenly over tuna to lightly sizzle. Scatter ginger and chili.
  4. Spoon over soy and ponzu, finish with cilantro. Serve immediately.
Tips & substitutions
Add a squeeze of lime or yuzu. Swap half the soy for ponzu.
Dietary tags: pescatarian
Allergens: soy
Make-ahead: Slice right before serving; oil must be hot.
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Steamed Sea Bass with Crispy Ginger & Beer-Glazed Bok Choy

Silky steamed bass, bitter-sweet ale glaze on greens, and a shower of crackly ginger.
At a glance
Yield: Serves 8
Prep / Cook / Total: 15 min / 25–30 min active (plus ginger fry) / ~45 min
Skill level: Intermediate
Equipment: steamer setup, fry pot or small saucepan thermometer
Ingredients

Fish

  • 4.4 lb (2 kg) sea bass fillets, skinned and pin-boned
  • 1–2 tbsp (15–30 ml) olive oil
  • Fine salt

Crispy ginger

  • 7 oz (200 g) fresh ginger, peeled and cut into matchsticks
  • 2–3 cups (480–720 ml) sunflower/neutral oil, for frying
  • Fine salt

Greens

  • 2.2 lb (1 kg) baby bok choy, halved or quartered
  • 1 1/4 cups (300 ml) brown ale (or light beer)
  • 1–2 tbsp (15–30 ml) olive oil
  • Fine salt
Method
  1. Ginger: Heat oil to 320–340°F (160–170°C). Fry ginger until golden and crisp, 2–4 min. Drain, salt.
  2. Greens: Skillet on high with olive oil; sauté bok choy 60–90 sec. Add ale; reduce to a light glaze 1–2 min. Salt to taste.
  3. Fish: Lightly oil and salt fillets. Steam over boiling water, wrapped in cling film 6–8 min (thickness-dependent) until just opaque and flaky.
  4. Plate fish, top with bok choy, finish with crispy ginger and a light olive-oil gloss.
Tips & substitutions
If you’d normally wrap fish in plastic, swap to parchment or a heatproof bag; avoid steaming in cling film.
Dietary tags: pescatarian
Allergens: gluten (beer)
Make-ahead: Ginger can be fried a few hours ahead; keep dry and uncovered at room temp.
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Korean-Spiced Goat with Cauliflower and Macadamia

Grilled gochujang-rubbed goat, creamy cauliflower purée, charred spicy florets, nut crunch.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20–25 min / 35–40 min / ~1 hr
Skill level: Intermediate
Equipment: grill or grill pan, blender
Ingredients

Goat

  • 6.6 lb (3 kg) goat loin, trimmed
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) gochujang (Korean chili paste)
  • Fine salt

Spiced cauliflower

  • 4 tbsp (60 ml) gochujang
  • 2 tbsp (30 ml) water
  • 1 tbsp (12 g) sugar
    Juice of 2 limes
    Fine salt
  • 2 heads cauliflower, cut to florets (about 2.2–2.6 lb/1–1.2 kg)

Cauliflower purée

  • 2 heads cauliflower, grated or thinly sliced
  • 7 oz (200 g) butter (or 1/2 cup/120 ml olive oil for dairy-free)
  • Fine salt

To finish

  • 1 lb (450 g) baby spinach
  • 3.5 oz (100 g) macadamias, toasted and roughly chopped
Method
  1. Purée: Sauté grated cauliflower in half the butter (or oil) 8–10 min until tender. Blend smooth, adding remaining butter; salt. Sieve.
  2. Spiced florets: Whisk gochujang, water, sugar, lime, salt. Toss florets. Roast in a film of oil over medium-high heat 6–8 min to tender-char.
  3. Goat: Rub with oil, salt, and gochujang. Grill high heat ~5 min per side to medium (125–130°F / 52–54°C after rest). Rest 8–10 min.
  4. Spinach: Wilt in a hot pan; drain and salt.
  5. Serve: Warm purée on plates, slice goat, add spiced florets and spinach, sprinkle macadamias.
Tips & substitutions
Lamb loin works if goat is scarce. Add a splash of fish sauce to florets for funk.
Dietary tags: gluten-free (confirm gochujang brand)
Allergens: tree nuts (macadamia), dairy if using butter
Make-ahead: Purée holds 3 days chilled; reheat gently with a splash of water.
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Blood Orange Curd with Ginger Espuma & Salted Cashew

Silky citrus curd, aerated ginger cream, and a salty-sweet cashew crumble.
At a glance
Yield: Serves 8
Prep / Cook / Total: 30–40 min active / infusions + chill / ~3–5 hr including chill
Skill level: Intermediate (espuma)
Equipment: bain-marie setup, siphon/espuma gun with chargers, candy thermometer, blender/processor
Ingredients

Blood orange curd

  • 4 cups (1 L) blood orange purée, reduced to 2 cups (480 ml)
  • 6 whole eggs + 6 yolks
  • 1 1/2 cups (300 g) caster sugar
  • 5.3 oz (150 g) cold butter, diced

Ginger espuma

  • 3 cups (700 ml) whole milk
  • 1 1/4 cups (300 ml) heavy cream
  • 5.3 oz (150 g) fresh ginger, finely grated
  • 3/4 cup (150 g) caster sugar
  • 5 gelatin leaves, bloomed and squeezed (or 2 1/2 tsp powdered gelatin bloomed in 3 tbsp cold water)

Salted cashew brittle “sand”

  • 2 cups (400 g) caster sugar
  • 2 cups (300 g) salted roasted cashews
Method
  1. Curd: Over gentle bain-marie, whisk reduced purée, eggs/yolks, and sugar until thick and 170°F (77°C). Off heat, whisk in butter. Strain, cover surface, chill.
  2. Espuma: Heat milk, cream, sugar to a bare simmer; remove, add ginger, cover 20 min. Strain, rewarm, dissolve gelatin. Chill to cold, load into siphon, charge (2–3 chargers), chill until set.
  3. Brittle: Cook sugar dry to deep amber; stir in cashews; pour on lined tray; cool rock-hard. Blitz to a fine “sand”; store airtight.
  4. Serve: Spoon curd into bowls, crown with ginger foam, sprinkle cashew sand.

Tips & substitutions
No siphon? Chill the ginger base into a loose panna cotta and spoon quenelles.
Dietary tags: vegetarian
Allergens: dairy, egg, tree nuts
Make-ahead: Curd 4 days; espuma base 2 days before charging; brittle 1 week airtight.
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