Grilled Gummy Shark

Recipe courtesy of Scott Heffernan

INGREDIENTS

240g gummy shark per person

Yellow chilli tigers milk
100g lemon juice
45g celery
12g fresh ginger
20g yellow chilli paste (such as Aji Amarillo)
50g ice cubes
25g cotton seed oil
15g sugar

Garnish
5-6 thin slices baby Golden beetroot,
½ avocado, sliced
10g finely sliced red onion
30g cubed cooked sweet potato
3g sliced red chilli
10 roughly cut red seedless grapes
10g picked coriander
10g picked dill
4g salt

METHOD

Dressing can be made in advance.
Blitz all tigers milk ingredients until slightly emulsified and then strain. Discard any lumps. 

Grill shark over coals for approximately 4 minutes one side, 2-3 minutes on second side – until just cooked through.

Place shark in centre of bowl, garnish with golden beets, avocado, red onion, sweet potato, red chilli, grapes and finish with picked coriander and dill. Season with salt. Dress with tigers milk and drizzle with olive oil.