Kingfish and envy™ Apple Crudo by Pieter Buijsse

INGREDIENTS

  • Kingfish
  • 120 grams sashimi grade hiramasa kingfish
  • 3 envy™ apples
  • 1 lime
  • 20ml soy sauce
  • 10g ginger
  • Salad
  • 1 bunch spring onions
  • 80 g snow peas
  • 1 bunch mint
  • 1 bunch shiso leaves
  • 1 lime, juiced
  • 1 tablespoon black sesame
  • 1 long green chilli
  • Shimeji mushrooms
  • 1/2 punnet Shimeji mushrooms
  • 100ml soy sauce
  • 100ml mirin
  • Ponzu sauce
  • 60ml mirin
  • 40ml rice vinegar
  • 20ml soy sauce
  • 80ml yuzu juice
  • 3 tablespoons bonito flakes
  • 2 dried shiitake mushrooms
  • 1 tin Yarra Valley salmon roe (optional)

METHOD

  • For the kingfish, grate the ginger. Zest the lime and mix both with the soy sauce. Slice the kingfish thinly and lay the slices out. Brush the soy mix onto the fish and let Marinate for minimum 10 minutes. (Tip: if you struggle to slice the fish fine, place it in the freezer for half an hour. This will firm up the flesh and make it easier to slice). Slice the apple on a mandolin and cut the slices into the same size as the fish.
  • For the salad, cut the chilli, snow peas and spring onion thin and mix with the other ingredients. For a more mild result, remove the seeds from the chilli.
  • For the shimeji mushrooms, bring soy and mirin to the boil and add the tops of the Mushrooms. Cover straight away and take of the flame.
  • For the ponzu, mix all ingredients besides the yuzu and heat gently on the stove. When roughly 80°c remove from the heat and store in a container. Leave to soak for 24hrs. Strain the mix and add the yuzu juice.
  • To serve, place the salad at the bottom of the plate using a ring cutter. Layer the fish and the envy™ apple on top. Garnish with the shiimeji and the roe. Pour some ponzu around the circle to cover the bottom of the plate.

Recipe by sous chef Pieter Buijsse from Laura Restaurant at Pt Leo Estate.

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