GRILLED TERIYAKI BASS WITH SWEET POTATO CAKES AND RADISH PICKLES

An authentic Japanese recipe this is not, but it’s inspired by flavours that I enjoy eating. I’ve used bass here, as it has the right level of fattiness and density, so the fish glazes correctly. The sweet potato cake and radish pickles are lovely accompaniments.

Serves 4

4 X 180G-200G BASS FILLET PORTIONS, DESCALED AND PIN-BONED

FOR THE PICKLED RADISH 16 RED BREAKFAST RADISHES, TOPS REMOVED 200G WHITE RADISHES, PEELED

2 BANANA SHALLOTS

2 TSP SZECHUAN PEPPERCORNS

1 GARLIC CLOVE, PEELED AND CRUSHED

50G FRESH GINGER, SLICED 3 STAR ANISE

100ML MIRIN

100ML RICE WINE VINEGAR 100ML WATER

100G CASTER SUGAR SEA SALT

FOR THE TERIYAKI SAUCE 300ML WATER

3 TBSP PINEAPPLE JUICE 25G DARK BROWN SUGAR 100ML DARK SOY SAUCE 1 GARLIC CLOVE, PEELED AND CRUSHED

50G PICKLED JAPANESE SUSHI GINGER

3 TBSP MIRIN

1 TBSP RICE WINE VINEGAR

FOR THE SWEET POTATO CAKES

100G PLAIN FLOUR

2 TSP BAKING POWDER 300G BAKED SWEET POTATO, MASHED 100ML NATURAL FULL-FAT YOGURT

4 SPRING ONIONS, FINELY SLICED INTO ROUNDS

3 TSP SESAME SEEDS 40G CHOPPED PICKLED GINGER

2 LARGE EGGS, SEPARATED, PLUS 1 EXTRA EGG YOLK A DRIZZLE OF OLIVE OIL

TO GARNISH

4 SPRING ONIONS, TRIMMED, HALVED ACROSS AND SHREDDED LENGTHWAYS 4 TSP TOASTED SESAME SEEDS

2 LIMES, HALVED

1 First pickle the radishes. Cut the radishes and shallots into wafer-thin slices, then place in a large bowl with the Szechuan pepper, ginger, garlic and star anise. Place the mirin, wine vinegar, measured water and sugar in a saucepan and bring to a simmer over a medium heat, stirring. Simmer for 1 minute, then pour this over the radishes and season with salt. Make sure everything is submerged, then set aside until cool. Stored in a sterilised jar, it will keep for a month.

2 Next make the teriyaki sauce. Place the water in a pan with the pineapple juice, sugar, soy, garlic, ginger, mirin and vinegar. Bring to a simmer and stir until the sugar has dissolved. Cook for 5 minutes and then put 6 tbsp in a shallow bowl. Cook down what remains until syrupy; remove from the heat and set aside.

3 Slice each bass fillet in half widthways for 8 pieces, then mix into the teriyaki and leave to marinate for 1 hour.

4 For the sweet potato cakes, sift the flour and baking powder into a bowl and mix in the cooked sweet potato, yogurt, spring onions, sesame seeds, ginger and egg yolks. In a separate bowl, whisk the egg whites until firm, then fold through the batter.

5 Heat a drizzle of olive oil in a non-stick frying pan. When hot, spoon in tablespoons of sweet potato batter, leaving space so they don’t stick together. Cook for 1 minute, then flip over for 1-2 minutes. You should have enough mix for 8 cakes.

6 Light the barbecue around 30 minutes before cooking. Take 8 metal skewers and insert 1 into each portion of bass. Place the fish on the barbecue, skin-side down, and cook for 1 minute. Turn, brush lightly with marinade and cook for a further minute on the flesh side. Repeat this twice more, so the total cooking time will be around 6 minutes. When cooked, give it all a brush with the marinade, then remove from the skewers. This will also work under a preheated hot grill, without the skewers, on a grill tray.

7 Lay 2 sweet potato cakes on each plate and top with drained pickled radishes. Add the bass, garnished with shredded spring onions and toasted sesame seeds. Serve with halves of lime.

EXTRACTED FROM Fish for Dinner by Nathan Outlaw (Kyle Books, £28).