Ingreadient :

• 1 chinese or white cabbage, shredded
• 3 garlic cloves, peeled and grated
• 10cm ginger, peeled and grated
• 100g caster sugar
• 100ml rice wine vinegar
• 3 star anise
• 1 small bunch mint and coriander, chopped
• 2 red chillies, chopped
• 2 limes, juice and zest
• 1 tsp kombu seaweed, soaked and chopped

Mayo

• 3 egg yolks
• 1 tbs Dijon mustard
• 1 tsp gentlemens relish
• 200ml veg oil
• 800g seabass, sliced thinly
• 2 limes juice and zest

To serve

• Mint and coriander

Direction :

1. Put the cabbage into a bowl with salt for 1 hour, rinse. Bring the sugar and vinegar to the boil with the ginger, garlic and star anise in a muslin bag. Mix with all the remaining ingredients and pop in the fridge overnight .
2. To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil. Add the relish and spoon into a piping bag.
3. Put the fish onto a tray, squeeze over lime and zest.
4. Take the star anise bag out of the cabbage mixture, drain. Add the herbs, chilli, limes and seaweed
5. To serve, pile the kimchi into the centre of the plate and pipe 5 circles of mayo. Lay the fish over the top.