Automata's Kingfish with crème fraîche, yuzukosho, shiso and finger lime

AT A GLANCE

"I love to serve a raw fish dish at a family-style lunch," says Clayton Wells. "It's nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it. You could even go heavy with the seaweed to make it richer in winter, and in spring and summer use fruits and herbs to keep it fresh. It's the sort of dish you can have every day of the year and just change your garnishes accordingly."

  • 100 gm crème fraîche
  • 6 gm yuzukosho paste (see note)
  • 600 gm sashimi-grade Hiramasa kingfish fillet, sliced 5mm thick
  • 100 gm seedless black grapes, thinly sliced
  • Baby shiso, to serve
  • 3 finger limes, halved crossways
  •  
  • Wakame dressing
  • 25 gm dried wakame
  • 50 ml grapeseed oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 3½ tsp white soy sauce or light soy sauce
01   For wakame dressing, blend wakame and oil in a blender until warm (3-5 minutes), then strain through a fine sieve. Combine vinegar, mirin and soy sauce in a bowl and whisk in wakame oil.
02   Mix crème fraîche and yuzukosho paste in a bowl, then smear a little on each serving plate or a platter. Arrange kingfish on top, season to taste with sea salt flakes and top with grape slices and shiso. Squeeze the finger lime on top, drizzle with a little wakame dressing and serve.
NoteYuzukosho, a fermented paste of yuzu rind and chilli, is available from chefsarmoury.com

Topics:

GRAPES, LIMES, MODERN AUSTRALIAN, KINGFISH, SHISO, AUTUMN, CHEFS' RECIPE, APPETISER

Recipe:

CLAYTON WELLS

Photography:

CHRIS COURT

Styling:

LUCY TWEED

Drinking Suggestion:

2014 SATO RIESLING, CENTRAL OTAGO. , suggested by CLAYTON WELLS & ABBY MEINKE

FEATURED IN

May 2016

May 2016

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