Kingfish Sashimi, Avocado, Buttermilk, Charred Mandarin

Recipe courtesy of Richie Dolan

INGREDIENTS

150grams Fresh sashimi grade Kingfish.

½ Avocado

1 mandarin

1 salad radish

50grams Buttermilk Curd

Pinch Shichimi Togarashi  (Japanese seasoning available from speciality Asian grocers)

Nasturtiums leaves

Lemon and Basil oil

Buttermilk Curd

1 carton buttermilk

½ lemon

Pinch salt & white pepper

Lemon and Basil Oil

1 bunch basil

200mls vegetable oil

200mls olive oil

1 tsp toasted coriander seeds

1/2 lemon

Salt & pepper

METHOD

Slice Kingfish 3-4mm thick, season with salt, pepper and lemon basil oil.

Cut mandarin in half, and put on a hot chargrill for 2-3 mins until nice and charred, let cool then peel and separate segments. Toss in some chilli sauce. We use our house fermented chilli, but a store-bought hot chilli sauce will be fine.

Thinly slice the avocado & salad radish.

Place kingfish on a serving plate, dollop and few dots of buttermilk curd around the plate, top with thin slices of avocado, sprinkle with shichimi togarashi and finish with slices of radish, charred mandarin and nasturtiums leave.

For the Buttermilk Curd: 

Bring a medium saucepan full of water to the simmer, gently submerge the carton of buttermilk into the water and simmer for 25mins. Remove and let cool, once cool open the carton and place contents into a strainer lined with a muslin cloth and put in the fridge, after a couple of hours take the curd and discard the whey. Blend the curd with the lemon juice and season with salt and pepper to taste.

For the Lemon and Basil Oil: 

Place basil, coriander and oils in a blender. Blend for 1min and pour into an airtight container and refrigerate overnight. Strain through a fine strainer and season with lemon juice and salt and pepper