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Asian style stone-bass – recipe by Michel Roux Jr.

I am very lucky to have discovered many different countries and cultures. It’s given me a real appreciation for spices and flavours from all over the world. I am extremely fond of Asian influences, particularly after living in Hong Kong for a year. Although not always easy to replicate at home; here is a simple raw fish recipe with an Asian twist.

Asian style stone-bass

Serves 4

Marinade for 1kg of filleted fish

  • 250g sea salt
  • 250g fine salt
  • 200g sugar
  • 15g juniper berries
  • 15g black pepper


  • 2 fillets of stone bass
  • 1 small red chilli (if you like the heat)
  • 1 spring onion
  • 1/2 garlic clove
  • The zest of a lime
  • 1/2 bunch of coriander
  • 1 tsp. honey
  • 1tsp. mustard
  • 1 tsp. sesame oil
  • 1 tbsp. soya sauce
  • 1 tbsp. olive oil
  • 1/2 bunch of salad cress
  • Small salad leaves and fresh herbs to accompany


  1. Using a food processor, blitz the juniper berries, black pepper together with the sea salt, fine salt and sugar.
  2. Cover your deboned fillets of stone bass with the blitzed ingredients and add sugar and spices, and leave to marinate for 24 hours in the fridge. This will season and harden the flesh making it easier to slice.
  3. Rinse the fillets of fish and dry them before using.
  4. Chop half the garlic clove and the red chilli very finely. Add them to a small bowl with the mustard and honey. Drizzle in the oils and the soya sauce to create an Asian vinaigrette.
  5. Slice the fish thinly and spread out on a plate. Scatter the chopped spring onions, salad cress and the zest of a lime amongst the delicate slices of fish.
  6. Finally, douse with your Asian dressing. To add a bit of glamor you can add a little caviar or lump fish eggs.
  7. Best served with a fresh salad and mixed herbs.

To accompany these bold flavours I would suggest a dry Sémillon-Sauvignon blend from the south west of France. The Fleur du Thénac 2012 is refreshing and crisp, perfect for this spicy dish. An exceptional wine at a reasonable price.

For a fruitier wine that still respects the purity of the raw fish I would advise the Domaine J. Sautereau, Crézancy-en-Sancerre 2014. This refined wine provides heaps of minerality resembling a high quality Riesling.

If you are looking for a wine with a little more maturity a Chablis Grand Cru 2009 from the Domaine Long-Depaquit La Moutonne Monopole is unavoidable. A powerfully flavoured white wine with an exotic twist. With lemon acidity throughout resembling the fruitiness given by the lime zests.

Wines to drink with Gateau de Savoie by Michel Roux Jr.

Fleur du Thénac, 2012 – With beautifully floral notes, this fresh and crisp white works so beautifully with the clean flavours of the stone bass. It is an elegant wine which balances well with the confident flavours of the marinade and dressing.
RRP: £12.00 Berry Bros and Rudd
Domaine J. Sautereau, Crézancy-en- Sancerre, 2014 – This bold and refined wine is intense with fruity and citrusy flavours. The freshness and cleanliness of the wine compliments the clean flavours of the fish and Asian marinade.
RRP: £14.95 Berry Bros and Rudd
Chablis Grand Cru, 2009 – Zesty and round, this full bodied white has a fruitness and a tang that works perfectly with the dish. A little pricier than the other wines, but makes a real impression on this simple, yet flavourful dish.
RRP: £62.00 Millesima

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