Joe's using brill for his fish course. He mixes salt, sugar, and lime to cure the fish. 

Joe: "The name of my dish is "Where Leach meets West". It's based on a man called Bernard Leach. He basically spent a lot of time in Hong Kong, learning the art of ceramics. Then he came back to St. Ives where he opened a studio. And that's how Bernard Leach became known as the godfather of studio ceramics."

Michael Caines: "So how are you going to get that on a plate?"

Joe: "What I'm trying to do is fuse east and west. So we've got a sashimi. I'm curing the fish, but only briefly. Doing that with some English flavors. So we finish it with a ginger beer granita. And then as a little nod to his birthplace of Hong Kong, we've got like a little dim sum type steamed bun."

Joe: "I'm using brill because it's got a natural sweetness to it. Lends itself to that gentle cure. If I cure it for exactly a set amount of time, I know it's going to be exactly right."

Later ...

Joe is on the punchy element of his dish. A boozy vodka, lime and coconut dressing. And he rolls dough balls, which he'll prove before steaming."

Joe dices his cured brill and adds buns to the steamer.

Michael Caines: "Can I try anything?"

Joe: "So I've got a little bit of the coconut, lime and vodka dressing. It is literally equal parts lime, vodka and coconut."

Michael Caines, speaking behind the scenes

"That's going to be really, really interesting with the fish. East meets west is always a bit tricky. I like the elements that he's got coming together. I've tasted his vinaigrette. I loved it, actually. A bit of great cocktail, frankly."

Joe works on his ginger beer granita.

Plating

Joe is plating his cured brill fish dish first. Steamed buns are dipped in seafood glaze. English sake is decanted into jugs.

Ginger beer granita is first. Diced cured brill, and scallop tartar is added before lime and avocado puree.

Joe: "This is coconut, vodka and lime juice."

 Pickled cucumbers and radishes are added. Next, garnishes of fresh chili, fried peanuts, and salmon roe. Steamed buns are topped with spring onion and fresh chili.

"What are those little balls?"

Joe: "It's like a bao bun. I made it with a blend of plain flour and bread flour."