BONITO WITH FERMENTED CHILI

BONITO, FERMENTED CHILI, SMOKED RED PEPPER, YUZU, COLATURA

Serves 4

Step 1: The bonito fillets
Cut the bonito fillets, marinate them with fleur de sel and sugar for half an hour.
Burn the bonito skin with a blowtorch. Slice the fillets.

Step 2: The red pepper
Bake the red pepper in the oven at 180°C. Smoke with hay. Once cooked, peel off the skin. Chop, season with salt and sherry vinegar. Set aside.

Step 3: The sauce
Mix yuzu juice, colatura, soy sauce, rice vinegar, mirin and fermented chili vinegar.

Step 4: The plating
Arrange on a plate, red pepper, red onion, spring onion, shiso. Place the bonito on top of it. Drizzle with sauce.