600 gm fresh fish such as sea bass or organic salmon
100 ml Argan oil
120 ml yuzu juice
150 ml lime juice
100 ml white truffle oil
100 ml vegetable oil
150 ml mirin
6 umeboshi, stone removed, finely choped
1 punnet of shiso cress
Whisk together the Argan oil, yuzu and lime juice, truffle and vegetable oil, mirin and umeboshi to emulsify.
Slice the fish across its grain to a thickness of 5 mm. Divide in to six lots and arrange on a plate. Generously drizzle the dressing over the fish. Sprinkle some shiso cress over the fish and serve immediately.
Created by Anna Hansen, now at The Modern Pantry