AT A GLANCE
"We have a kitchen garden in the vineyard and we grow various radishes," says Emma McCaskill. "We plant each garden bed at different times - allowing some of the radishes to go to seed and some to go to flower, using them at various stages for this dish." Begin this recipe a day ahead to make the ponzu.
|01||For ponzu, blend daikon in a food processor until smooth (2-3 minutes). Add remaining ingredients except chives and refrigerate overnight for flavours to develop. Add chives, and stir ponzu well before using.|
|02||Arrange sashimi in circles on serving plates, drizzle 3 tsp ponzu over each and lightly season with salt. Season radishes with oil and salt, and arrange over kingfish, scatter with yuzu, garnish with watercress and flowers and serve.|
Note McCaskill and Huggins use freeze-dried yuzu juice flakes from Fresh As. Fresh As products can also be ordered from The Essential Ingredient. Togarashi, a spice blend, is available from Japanese grocery shops and some health-food shops.