Ingredients
5 kohada fillets, thinly sliced
Nori cracker
5 sheets Vietnamese rice paper
1 packet nori sheets, blended to fine powder
2g salt
5 eggs, yolk removed
Avocado Puree
5 avocados
100ml lime juice
7g salt
1-3g green food coloring (depending on colour of avocado)
Sesame salt
100g white sesame seeds
5g salt
To serve
Sesame seed oil caviar
Black radishes, sliced
Dashi vinegar
Method
Nori cracker
Blend the nori, salt and egg whites until light and fluffy. Brush the paste onto the Vietnamese rice paper and leave it to air dry. Once dried, fry the sheets in a pan of clean smoking oil heated to 190C.
Avocado puree
Remove the flesh of the avocado and blend with the lime juice, salt and a few drops of green food colouring. Store and cool quickly to prevent oxidation.
Sesame salt
Toast the sesame seeds and mix with the fine salt. Set aside until required.
To serve
Place the nori cracker, sliced kohada and avocado purée on a plate and garnish with sesame salt, sesame seed oil caviar, black radish slices and dashi vinegar.