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Preheat your oven to 200°C/180°C fan
Set a silicon mat on an oven tray, then spread the thin slices of leeks on the mat
Cook until the leeks are blackened and dry
Let them cool down before blending to make a powder
Put the leek powder in a salt shaker
Mix all ponzu ingredients together in a jar and put to one side. Shake well before serving
Put a pot of water on to boil over a medium heat
Set a bowl of ice water to one side
Blanche the shiso leaves for a few seconds in the hot water before removing and submerging in ice water
Repeat this process with the parsley
Pat the shiso and parsley leaves dry, before blending with oil and straining through a cheesecloth
Keep the residual bright green oil to one side, ready to serve
Once the yellowtail has been sliced, arrange the ten pieces in a circle around a flat plate
Place one thin slice of red bird’s eye chilli on top of each yellowtail piece
Garnish the middle of the plate with a small salad of daikon radish mixed with baby shiso leaves
Sprinkle the plate with black leek salt
Finally, dress the plate with the spicy ponzu sauce and a few drops of the bright green oil