Terakihi with carrot, ginger, chilli and fish sauce dressing
320g terakihi
2 medium carrots
15 pieces coriander cress
1 green chilli
2 yellow baby carrots
2 purple baby carrots
4-6 flowers
Carrot/fish sauce dressing
125g carrot juice (see method)
20g grated ginger
20g chilli
20g lime juice
5g coriander root
25g fish sauce
Slice the terakihi and set aside until 5 minutes before serving. Grate 11/2 of the carrots using a fine grater, season with a pinch of salt and squeeze the juice from the carrot using a muslin cloth. Weigh out the correct juice and make the dressing. Season the sliced terakihi and dress, using the dressing. Check the seasoning as the fish may need extra lime, salt or chilli. Using a potato peeler peel the purple carrots to create thin slices. Put these slices into iced water along with the sliced radish to make them crisp. Slice the remainder of the table carrots finely, using a mandolin. Add the carrots to the dressed fish. Layer the fish on plates and finish with the sliced chilli, coriander cress and shaved carrot.
