1 Medium-ripe Mango
1kg Red Onion - finely chopped
2 tbsp Kombu Dashi
1 tbsp Red Wine Vinegar
4x170g Chilean Sea Bass Steaks, skin on
Large bunch of Choy Sum
Sea salt and freshly ground black pepper
Pre-heat the oven to 120°C and line a baking tray with a silicone sheet. Peel the mango, then continue to peel the flesh, making strips of mango. Place the strips a few centimeters apart on the baking tray, then put the tray in the oven and leave for 2-3 hours, checking the mango every 20 minutes.
Make the onion relish. Place the onion in a sauté pan with the kombu dashi, red wine vinegar and 300ml of water, and leave to simmer over a low heat for 30 minutes, until the onions are soft and almost disintegrated.
When the relish and mango garnish are ready, start the robota grill.
Pin-bone the Chilean sea bass steaks, rub in a little olive oil, season with salt and pepper, then set aside. Trim the ends of the chop sum, remove and discard any bruised leaves, then cut the chop sum in half, keeping both leaves and stalks. Set up a steamer and steam for a few minutes, then turn the steamer off and leave the chop sum inside to keep warm.
When the coals are ready, place a wire rack over the robota and place a small saucepan of red onion relish on the heat. Oil the wire rack and grill the sea bass for 8-12 minutes, carefully flipping over midway. Use of the Sake-Mirin spray to calm the flames and keep the fish moist. To ensure the Chilean sea bass is cooked through before removing the the heat, insert a fine metal skewer into the middle of the fish. If the tip of the skewer is hot the fish is cooked through
When the fish is ready, place a little onion relish on four plates, some choy sum on top, followed by the sea bass, and garnish with the mango chips.