Recipe by Barossa chef, Daniel Murphy.
Whole Kingfish cleaned and boned (any other fish, both tuna and salmon work well also)
800g Murray river pink salt
8 Lemon zest
8 Orange zest
8 Lime zest
40g Lemongrass sticks
20g Coriander seeds
10g White pepper
Pound coriander seed lemongrass and pepper in mortar and pestle. Mix the rest of the ingredients well. Cover skinless portion of fish; kingfish or any other fish.
Leave for two hours in refrigerator then remove and wash well. Pat dry with a paper towel.
60g Lemon oil
120g Lime juice
Blend all ingredients in a food processor well then place into squeezy bottle.
Radishes sliced on a mandolin then placed in ice water for a few minutes
Borage flowers picked
Micro garnet picked
25g finger lime caviar
75g grapeseed oil
Remove finger lime caviar from the lime and mix with other ingredients (if you don’t have grapeseed oil you could use olive oil).
Slice fish into sashimi size potions and arrange on plate or platter. Top with avocado puree, radishes, flowers and micro garnet. Finish by dressing liberally with dressing.