HIRAMASA KINGFSH CRUDO, AVOCADO, PUFFED WILD RICE, MISO, GREEN APPLE, NATIVE SEA PARSLEY

PAUL BAKER, EXECUTIVE CHEF — BOTANIC GARDEN RESTAURANT, ADELAIDE

Serves 4

AVOCADO PURÉE
3 avocados, ripe
1 lime, juiced
1tsp wasabi paste
50ml sugar syrup
Sea salt, pinch

Remove the avocado flesh then place into a food processor. Add the remaining ingredients then blend until smooth. Place into a piping bag or small squeeze bottle.

KINGFISH CRUDO
300g kingfish, 1cm diced
1 lime, juiced
50ml grapeseed oil
1tbsp black sesame seeds
Sea salt

Place kingfish in a bowl. Add the lime juice, grapeseed oil, sesame seeds and a good pinch of sea salt. Marinate for 1-2 minutes.

MISO DRESSING
50ml rice wine vinegar
25ml grapeseed oil
100g red miso

Whisk vinegar and oil into the miso. Add a small amount of warm water until it forms dressing consistency.

TO SERVE
1 green apple, sliced finely on a mandoline
60g wild Asian rice, puffed in hot oil
100g sea parsley, sourced from Outback Pride (red sorrel or baby parsley could be substituted)

Place 1tbsp of the avocado purée onto individual serving plates and smooth with the back of the spoon. Top with kingfish then apple slices. Garnish with puffed rice and sea parsley. Lightly drizzle with miso dressing.

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