Sea bass and pickled strawberry

Start by making a light pickle using one part sugar to two parts rice wine vinegar and two parts water, and boil with peeled ginger and deseeded chilli, then chill. 

Thinly slice strawberries and add to the pickle mix for 4-5 hours – it’s a quick pickle to keep the fruit’s acidity and colour.

Puree 2 strawberries and blend with 2 tbsp olive oil, 1 tsp grated ginger, 1 tbsp mirin, 1 tbsp rice vinegar, a pinch of salt, a squeeze of lime juice and 1/2 tsp yuzu kosho to make a dressing. 

Then, finely slice and score raw sea bass, top with the dressing followed by the strawberry pickle and serve.

Khanh Tran-Thanh, chef at Angelina London