Bring 1 l water to the boil with 60g salt. Cool for at leat 2 hrs. Then add 200g sea bass and pickle during 10 mins
Mix 5tbsp olive oil, the juice of 1/2 lime, the zest of 1/2 lime, a pinch of sea salt and 1tsp Togarashi.
Slice the fish very thinly. Serve with samphire.
A Blendbrothers recipe
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