KINGFISH CEVICHE

macadamia, radish, croutons, lemon myrtle dressing

Kingfish ceviche (1 portion)

Ingredients

  • 70 gr of kingfish

  • Lemon myrtle oil

  • Salt flakes

Steps
Place onto silicon paper (70 gr per serve) forming a circle.

Ponzu Gel

Ingredients

  • 300 gr of white soy sauce

  • 300 gr of Mirin

  • 300 gr of yuzu juice

  • 150 gr of lemon juice

  • 150 gr of lime juice

  • 24 gr of agar powder

Steps

  1. Mix all together and add agar.

  2. Bring it to the boil and let set.

  3. Once set, blitz and pass.

Pickling Liquid

Ingredients

  • 450 gr of white vinegar

  • 300 gr of sugar

  • 15 gr of salt

  • 10 leaves of lemon myrtle

Steps

  1. Mix white vinegar, salt, sugar, and lemon myrtle together, and heat it until the sugar is dissolved.

  2. Leave the pickling liquid to infuse and cool down for 1 hour.

Pickled Radish

Ingredients

  • Mini radishes

  • Pickling Liquid

Steps

  1. Clean radishes and cut nicely the green part.

  2. Place them in the pickling liquid for at least one day.

Sliced Radish

Ingredients

  • Breakfast radishes

  • Purple radishes

  • Watermelon radishes

Steps

  1. Slice along the length of the breakfast radishes

  2. Thinly slice purple and watermelon radishes and place them in iced water.

Daikon Strips

Ingredients

  • Daikon

  • Pickling liquid

Steps

  1. Peel daikon and slice with the slicer to 0.5 mm thickness.

  2. Cut rectangles 2 x 11 cm and pickle them just before service.

Blood Limes

Ingredients

  • Blood limes

  • Pickling liquid

Steps

  1. Peel blood limes, cut segments and pull them.

Smoked Croutons

Ingredients

  • Sourdough bread

Steps

  1. Take off the sourdough crust and break the bread with your hands to get chunky pieces.

  2. Deep fry chunky pieces until golden coloration and season with salt

  3. Allow to cool on a paper towel until ready to plate.

Shaved Macadamia

Ingredients

  • Macadamia Nuts

Steps

  1. Shave them thinly and place them in a container for service.

Macadamia Puree

Ingredients

  • 1.5 kg of macadamia + water to cook

  • 150 gr of cooking water

  • 1.250 kg macadamia puree

  • 30 gr of Sherry vinegar

  • 60 gr of white soy sauce

  • 17 gr of salt

Steps

  1. Place macadamia nuts into a pressure cooker and fill it up with water.

  2. Cook macadamia nuts for 3 hours; check every 20 minutes not to burn them, and at the end, make sure they are very soft.

  3. Blend macadamia nuts adding water to make a smooth puree.

  4. Season with white soy and Sherry vinegar.

TO SERVE (1 Portion)

Ingredients

  • Macadamia puree

  • 1 portion of kingfish

  • Lemon myrtle oil

  • Ponzu gel

  • 3 pieces of croutons

  • 3 pickled radishes

  • 3 slices of purple radish

  • 3 slices of breakfast radish

  • 3 slices of watermelon radish

  • 3 pickled daikon strips

  • Lemon balm cress & burnet

  • Blood limes

  • Shaved macadamia

Steps

  1. Make a round in the middle of the plate with Macadamia puree and place kingfish portion on top.

  2. Brush with lemon myrtle oil and season with salt flakes.

  3. Make around 10 dots of Ponzu gel, place smoked croutons and build the kingfish portion with radishes, try to get volume.

  4. Add blood limes, lemon balm cress and burnet and smoked Macadamia.