Bass with Poblano Egusi & Yassa
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**Cured Spotted Bass with Poblano Egusi Sauce and Onion Yassa**
Anthony drew on a trip to Cameroon where he first tried egusi, the West African stew thickened with ground melon seeds. He built a poblano-egusi sauce, layered it over a yassa - the Senegalese mustard-onion preparation - and cured the bass briefly with Himalayan pink salt, lime zest and a touch of sugar before searing the skin for maximum crispness.
{Anthony}: "I'm just going to try and focus on some African flavours. The seeds themselves have a very earthy, musky flavour. It's gonna have bitter notes, but I know the fish is gonna have a natural sweetness to it."
Named one of the top four dishes.
{Danielle}: "Great job on the crisp. The sauce was delicious. Everything complemented each other really well."
{Gail}: "Bitter can be very off-putting, but I think he balances it well. The fish has a lot to do with that - it sort of becomes the sweetness."
{Tom}: "There's a point of view here. Very, very focused. Good, good."
{Kristen}: "You've realised how to balance the nuance of bitter with all the other layers of flavour, and I think you did that beautifully."
