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Kingfish With Tea Smoked Oyster & Lettuce Dressing


  • 60 g piece of hiramasa kingfish sliced sashimi style

  • 2 cos lettuce

  • 2 tea smoked oysters

  • 1 long green shallot

  • 0.25 tablespoon olive oil

  • freshly gound white pepper and sea salt


  • 1.

    Blanch the lettuce leaves in boiling water for 5 seconds and refresh in iced water.

  • 2.

    Drain and dry with paper towel, then chiffonade (finely slice).

  • 3.

    Chop the oysters finely and mix with the lettuce, shallots and olive oil.

  • 4.

    Add salt and pepper to taste.

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