If you’re not able to get buckthorn berries just make a normal tiger milk, find the recipe here. For this recipe mix the sea buckthorn berries with the mirin, the sesame oil and the salt. Now blend it not till smooth, but just for a minute. You don’t want to crush the pits, this will be bitter.
Then pass it through a fine sieve and press it with a ladle to insure you don’t waste a single drop.
Now add one sliced shallot with the sliced ginger and mix it well. Let it marinade overnight in your fridge.
The next day you can pass it through a fine sieve once more and then keep it covered in your fridge for later.Â
Now portion the fish fillet into long stripes and cut those into even cubes.Â
Submerge the seabass belly in the sea buckthorn base and mix it well. Make sure it’s all submerged and let it marinade for 30 minutes in your fridge.Â
You can also do this a little time beforehand, but then only let it marinade for 20 minutes and do this max 5 hours beforehand.Â
Then drain the sea buckthorn base and the fish is ready to be served!
