Mandarin kingfish crudo

Ingredients

Mandarin dust

• mandarin skins

Crudo

• 2 x 300 g sashimi grade kingfish fillets
• ½ head fennel, very thinly shaved (reserve fronds)
• 4 tbsp extra virgin olive oil
• 2 tbsp ponzu sauce
• 8 mandarin segments, de-membraned
• salt
• 1 tsp mandarin dust
• crostini, to serve

Drying time: 1-2 weeks

Instructions

1. To dry out mandarin skins, use a Stanley knife or filleting knife to gently cut away as much white pith as possible. Use a dehydrator, or simply place peels on a plate or chopping board in a warm, dry area in your home. I do mine near a heater, and the drying process can take 1-2 weeks. Every time I eat mandarin, I just add it to the drying collection. Once dry, I break them down into small pieces and then blitz in a spice grinder. Keep for up to 3 months in an airtight container.
2. To make crudo, thinly slice the kingfish and scatter on a plate. Lay the thinly shaved fennel over the sliced fish.
3. Combine the extra virgin olive oil, ponzu and mandarin segments in a medium bowl and season to taste with salt. Gently spoon the dressing over the fish and fennel.
4. Using a fine mesh sieve, dust over some mandarin dust over the plate, using caution, as it is a strong flavour.
5. Garnish the plate with some fennel fronds. Serve with crostini.

Note

• Try to source a good quality, fruity extra virgin olive oil. We used Arbequina in this recipe. You can substitute the kingfish sashimi with scampi, prawns, scallop or swordfish sashimi.

Photography by Kitti Gould.

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