NATIVE FOOD MONTH: KINGFISH, CRÈME FRAÎCHE, YUZUKOSHO, SHISO AND FINGER LIME
100 gm crème fraîche
6 gm yuzukosho paste (see note)
600 gm sashimi-grade Hiramasa kingfish fillet, sliced 5mm thick
100 gm seedless black grapes, thinly sliced
Baby shiso, to serve
3 finger limes, halved crossways
For the wakame dressing:
25 gm dried wakame
50 ml grapeseed oil
1 tbsp rice wine vinegar
1 tbsp mirin
3½ tsp white soy sauce or light soy sauce
For wakame dressing, blend wakame and oil in a blender until warm (3-5 minutes), then strain through a fine sieve. Combine vinegar, mirin and soy sauce in a bowl and whisk in wakame oil.
Mix crème fraîche and yuzukosho paste in a bowl, then smear a little on each serving plate or a platter. Arrange kingfish on top, season to taste with sea salt flakes and top with grape slices and shiso. Squeeze the finger lime on top, drizzle with a little wakame dressing and serve.
Yuzukosho, a fermented paste of yuzu rind and chilli, is available from chefsarmoury.com.
Recipe and image supplied from Gourmet Traveller.