6 oz. sushi-grade black sea bass fillet skin-off, boneless, paper-thin sashimi slices
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped chives
20 whole black peppercorns
4 star anise
6 whole cloves
2 maple wood smoke chip pieces, broken up into small pieces
freshly grated wasabi root
1. Seasoning the fish: On a small utility plate, lay down a half the fish slices in a singe layer. Sprinkle the pieces with kosher salt, then top generously with the half of the chopped herbs. Set aside while preparing the smoke.
2. On a heat-proof plate, combine the half of each of the peppercorns, star anise, cloves and wood chip pieces. Using a stick lighter or blow torch, ignite the aromatics, blow out the flame and quickly trap the smoke under a large inverted wine glass. Allow the smoke to build for a minute or two.
3. Meanwhile, transfer the marinating fish to a small serving bowl, ensuring that the slices are gathered tightly. Transfer the inverted glass to rest completely on top of the fish slices. Smoke the fish for two or three minutes for a light smoke, five minutes for a heavier smoke.
4. Remove the glass, and serve the sashimi immediately, garnishing with with freshly grated wasabi root and remaining herbs. Repeat, as needed, with the remaining fish, herbs and smoking aromatics.
Smoked SakeIngredients: 4-6 ounces chilled sake Directions: In the glass just used to smoke the fish, add the chilled sake. Swirl the sake in the glass to absorb the smoky flavor and transfer to four smaller sake glasses (or do in smaller batches with a second smoky glass for more smoke flavor).