Blend 2 big ripe tomatoes and 5 basil leaves. Strain through a towel without pressing. This might take a day. You will end up with some clear tomato water. Season with white soya and lemon juice.
- 250ml water
- 125ml red wine vinegar
- 6 tbsp sugar
- 2.5 tbsp salt
Warm the pickle juice until salt and sugar is dissolved. Cover some sliced jalapeños and let them pickle.
for the BELLY
- 400g Yellowtail belly
- 50ml fish sauce
- 50ml lemon olive oil
Cut the belly sashimi style and scorch it with a blowtorch. Baste it with fish sauce and lemon flavored olive oil. Sprinkle with freshly cracked black pepper and salt.
- 2 ripe avocados smashed
- 2tbsp rinsed and chopped red onion
- 2tbsp chopped jalapeños
- Lime juice to taste
- Mix everything together and adjust to your taste.
- Place a spoon full of avocado smash in the center of a bowl. Arrange 4-6 pickled jalapeño rings on top. Then put the Yellowtail and pour the tomato water last.