New-style yellowtail sashimi

Preheat your oven to 200°C/180°C fan

Set a silicon mat on an oven tray, then spread the thin slices of leeks on the mat

Cook until the leeks are blackened and dry

Let them cool down before blending to make a powder

Put the leek powder in a salt shaker

Mix all ponzu ingredients together in a jar and put to one side. Shake well before serving

Put a pot of water on to boil over a medium heat

Set a bowl of ice water to one side

Blanche the shiso leaves for a few seconds in the hot water before removing and submerging in ice water

Repeat this process with the parsley

Pat the shiso and parsley leaves dry, before blending with oil and straining through a cheesecloth

Keep the residual bright green oil to one side, ready to serve

Once the yellowtail has been sliced, arrange the ten pieces in a circle around a flat plate

Place one thin slice of red bird’s eye chilli on top of each yellowtail piece

Garnish the middle of the plate with a small salad of daikon radish mixed with baby shiso leaves

Sprinkle the plate with black leek salt

Finally, dress the plate with the spicy ponzu sauce and a few drops of the bright green oil