Kingfish Carpaccio And Apple With Orange Ginger Dressing

Spoon the Orange Ginger Dressing over the fish, making sure the surface is glossy and thoroughly covered. Season carefully with crushed sea salt flakes and sprinkle cucumber, shallot, herbs and pepper evenly over the surface of the fish. Serve immediately.

Black sea salt is available from some large supermarkets and selected delicatessens and is perfect for this kingfish carpaccio dish.

Ingredients

1 medium Pink Lady apple

1 tbsp lemon juice

360 g sashimi-quality kingfish or tuna,

sliced 2 to 3 mm thick across the grain

1 tsp sea salt flakes, or to taste

½ Lebanese cucumber, seeded,

cut into 5 mm cubes

1 red shallot, chopped finely

Small chervil sprigs

Coriander and red vein sorrel micro herbs

¼ tsp freshly ground Sichuan pepper

ORANGE GINGER DRESSING

¼ cup grapeseed oil

1 tsp finely grated orange rind

1/3 cup fresh orange juice

1 tbsp apple cider vinegar

1 tsp light soya sauce

1 tsp fish sauce

¼ tsp grated fresh ginger

¼ tsp finely chopped fresh garlic

Directions

1Peel, core and quarter apple; slice into 1 to 2 mm thick slices. Pour lemon juice over the sliced apple in a small bowl and toss lightly to prevent them from oxidising. Drain apples if there is a lot of excess liquid, then divide into four portions and arrange them in a concentric pattern on serving plates.

2Divide kingfish pieces between plates and lay each piece flat, over the bed of apple, following the concentric pattern, slightly overlapping.

ORANGE GINGER DRESSING

1Shake all the dressing ingredients in a clean glass jar.

2Spoon the Orange Ginger Dressing over the fish, making sure the surface is glossy and thoroughly covered. Season carefully with crushed sea salt flakes and sprinkle cucumber, shallot, herbs and pepper evenly over the surface of the fish. Serve immediately.