Make the most of a glistening, fresh sea bass and try it ceviche-style.
Blend the cucumber into a blender and strain the juice through a sieve. You will need 900ml/1½ pints of cucumber juice, so extract the juice from an extra cucumber if required. Heat half of the juice in a saucepan until boiling, then whisk in the gelatine leaves until dissolved.
Place the remaining cucumber juice in a bowl with the lime juice and the wasabi paste and mix until well combined. Strain the cucumber and gelatine mixture into the bowl and stir until well combined. Pour the mixture into four glasses and chill in the fridge overnight.
Cut the sea bass fillets into 3cm/1¼in squares and place in a bowl with the lime juice, zest, red onion, mint and a pinch of sea salt. Mix together until well combined, then cover and chill for at least one hour.
Gently mix the lettuce with the salad cream, place a little onto each jelly and top with a spoonful of the fish.
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