Steps

1. Fillet the skin off the horse mackerel.
   🕒 01:54
2. Slice the horse mackerel thickly and arrange on a plate. The key here! Slicing with the knife angled at the end of the skin side will create a beautiful presentation when plated.
   🕒 02:15
3. For the greater amberjack, cut it while the skin is on, scraping off the fat between the skin and the flesh without losing it.
   🕒 03:35
4. Slice the greater amberjack to about 2mm thick.
   🕒 04:22
5. Arrange the greater amberjack on a plate without overlapping.
   🕒 04:50
6. Make the tomato-mustard sauce. Mix 2 tomatoes (blanched, seeded) with 15g grainy mustard and 15g olive oil.
   🕒 05:41
7. Make the bottarga sauce. Combine 15g bottarga powder and 15g olive oil in a bowl and mix.
   🕒 06:00
8. Make the salsa verde. Blend 20g Italian parsley, 20g dill, 20g chervil, and 50g olive oil in a mixer.
   🕒 06:49
9. Make the horseradish sauce. Mix grated 5g horseradish with 5g olive oil and season with a little salt.
   🕒 07:26
10. Evenly coat the greater amberjack arranged on the plate with the bottarga sauce. Adjust the amount considering the saltiness of the bottarga.
    🕒 08:35
11. Add sliced onion (soaked in water) on the side.
    🕒 09:32
12. Artfully drizzle the tomato-mustard sauce and salsa verde over the horse mackerel arranged on the plate.
    🕒 09:59
13. Brush the horseradish sauce onto the greater amberjack. Adjust the amount based on the thickness of the fish.
    🕒 10:15
14. Garnish with myoga ginger, red onion (not soaked in water), red cabbage sprouts, and sprouts as a condiment.
    🕒 11:40
15. Lightly pound the commercially available sashimi-grade white fish with the back of a knife or your hand to flatten it thinly. The key here! Thinly pounding it helps it blend well with the sauce and gives it a carpaccio-like texture.
    🕒 12:31
16. Spread the pounded and flattened sashimi-grade white fish across the plate.
    🕒 13:16
17. Sprinkle a little salt over the plated fish.
    🕒 13:41
18. Make the wasabi oil sauce. Dissolve powdered wasabi in olive oil and thinly coat the fish.
    🕒 13:44
19. Mix a little fish sauce into the wasabi oil sauce and drizzle over the fish.
    🕒 14:20
20. Scatter sprouts and tomatoes, then drizzle with olive oil.
    🕒 14:53
21. Garnish with red onion and myoga ginger to complete the dish.
    🕒 15:13