Juice the fresh beetroot with a juicer, set juice aside.
Place water and kombu in a medium pot and bring to the simmer, remove kombu just as the water begins to simmer. Note: do not boil as it will create bitter flavours and lose its delicacy.
Add katsuobushi and remove from the heat. Allow to stand for five minutes and then pass through a fine mesh strainer.
Add beetroot juice and taste (roughly 100ml).
CONFIT CHERRY TOMATOES
Score the cherry tomatoes with a paring knife (make a small cross on the bottom of each tomato) and blanch for 15 seconds in boiling water, add tomatoes to iced water to chill.
Remove skin.
In a small saucepan heat olive oil unit 60 degrees.
Add tomatoes and thyme to the oil keep at 60 degrees for 15 minutes.
Allow to cool in the oil.
FISH
Heat a medium pot with a bamboo steamer on top.
Wrap each fish portion with the nasturtium leaf making sure to tuck the excess of the leaf underneath the fish.
Place fish on greaseproof paper and steam for 8 – 10 minutes.
TO ASSEMBLE
Place cooked fish in a bowl.
Place two confit cherry tomatoes around the fish.
Pour 50ml of the beetroot dash in a small pouring vessel.
