Cobia Napoleon with Asian aromas
1 250-g slice of Cobia fillet in the thick portion of the fillet
1 ripe mango
A few grilled sesame seeds
4 mustard cress leaves
Peel the mango and the cucumber.
Cut them into 8-cm by 4-cm rectangular slices + 2 mm thick.
Cut the Cobia fillet sashimi style and lengthwise to obtain slices of the same size as the mango’s, + 4 mm thick.
Layer the Napoleon by alternating between cucumber and Cobia and mango and Cobia.
6 tbsp. soya sauce
2 tbsp. nuoc-mâm fish sauce
1 small red pepper
1 small garlic clove
1 rounded tsp. sugar
1 coriander stem
Peel and finely chop the garlic clove.
Chop the coriander stem.
Remove the seeds from and chop the pepper.
Put all the ingredients in a container; apply pepper and mix well.
Presentation: Garnish the Napoleon with a few sesame seeds and one mustard cress leaf and serve it on a plate as desired. Divide the sauce into four bowls to accompany the Napoleon.