- 50 g of hijiki
- 25 g of soya sauce
- 25 g of water
Step 1: Quinoa salad
Cook the quinoa in the chicken bouillon until tender. Rinse briefly with cold water. Allow to cool in the refrigerator and dress with a splash of olive oil, leaves of coriander, sesame seed oil, sushi vinegar, white soya sauce and lime zest.
Season with pepper.
Step 2: Pickle a seabass
Allow to pickle for 2 hours all the ingredients.
Rinse with water.
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