Sea bass patties with miso salad

Ingredients

Method

1. 1Pat the fish said fred sea bass fillets dry, check for pin bones, and cut into rough chunks. Sprinkle with the sea salt and leave for 10 minutes.
2. 2Finely chop 4 of the spring onions and peel and grate 15 g of the fresh ginger. Pulse the fish in a food processor with the chopped spring onions, that ginger, 20 g of the white miso paste, 30 ml of the mirin and both medium eggs until it just holds together, not a smooth paste.
3. 3With wet hands, shape 8 patties about 2 cm thick. Set a steam basket over a stockpot of simmering water, line it with baking paper with a few slits, and steam the patties, covered, for 8 minutes until just opaque and firm in the middle.
4. 4Heat 1 tbsp of the rapeseed oil in a non-stick frying pan over medium-high heat. Sear the steamed patties for 1 minute a side until lightly golden. Keep the heat brisk so they colour without drying.
5. 5Whisk the remaining 10 g white miso paste, the remaining 30 ml mirin, the rice vinegar, the sugar, the chilli flakes and the remaining 3 tbsp rapeseed oil. Grate in the remaining 5 g fresh ginger.
6. 6Halve the cucumber lengthways, scoop out the seeds and slice thinly. Tear the little gem lettuce. Thinly slice the remaining 2 spring onions.
7. 7Toss the cucumber, little gem lettuce and spring onions with most of the dressing. Taste and add a splash more rice vinegar if it needs sharpness.
8. 8Pile the salad onto four plates, set two patties on each, and spoon over the rest of the dressing. Serve at once.