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Halibut ceviche with lotus root

Paul Merrett from Food Uncut
Paul Merret makes good use of oriental ingredients and demonstrates the art of cooking without heat - lotus root, shiso cress and ketjap manis are available from specialist Asian stores

Halibut ceviche with lotus root

Method

1. Grate the ginger and squeeze out the juice through a muslin cloth.

2. Squeeze the juice and grate the zest of 2 limes. Add the vanilla seeds and olive oil; then mix together with the ginger juice and reserve.

3. Lay a piece of halibut on each plate, give the dressing a stir and brush generously onto the fish.

4. Using a very sharp carving knife, slice thin slices from the top of the fish down to the skin. Slice the skin off each piece of fish.

5. Transfer to a shallow dish and pour over any remaining dressing. Keep the fish refrigerated until ready to serve.

6. Heat a deep-fryer to 170C, and bring a pan of water to the boil.

7. Pop the soya beans from their shells and set aside.

8. Peel the lotus root and slice very finely before deep-frying until crisp - about 5 minutes.

9. Trim the shiso cress with scissors and reserve.

10. Score the tomatoes crossways with a sharp knife and plunge in boiling water for 10-15 seconds. Refresh in cold water to stop them cooking and peel.

11. Quarter the tomatoes, discard the seeds and chop into small dice.

12. Scatter the soya beans, lotus-root crisps, cress and tomatoes over the halibut, drizzle with ketjap manis and serve.