This recipe truly showcases the wonderful fish available in Australia. Ask your fishmonger for an equivalent local variety if all are not available and ensure you are purchasing sashimi quality as the fish is eaten uncooked. This recipe serves a few people as an entrée but you can serve just 1 or 2 of the following tastes as an entrée and adjust proportions accordingly.
Trevally With Tomato & Cardamom Dressing:
Warm the olive oil in a sauté pan.
Add the onion, salt and garlic, cooking gently until caramelised and dark golden brown in colour, about 20 minutes.
Add the spices and cook for another 5 minutes until golden.
Add the tomatoes and cook down to a jammy consistency
For about another 20 minutes then finish with lemon juice to taste.
Kingfish With Tea Smoked Oyster & lettuce dressing:
Blanch the lettuce leaves in boiling water for 5 seconds and refresh in iced water.
Drain and dry with paper towel, then chiffonade (finely slice).
Chop the oysters finely and mix with the lettuce, shallots and olive oil.
Add salt and pepper to taste.
Yellowfin Tuna Belly With Jalapeno dressing:
Crush the chillies and ginger together lightly in a mortar with a pestle.
Add the coriander, crush a little further, then mix through the olive oil and add salt and pepper to taste.
Ocean Trout With Preserved Lemon Salsa:
Simply mix all salsa ingredients together and season to taste.
Baby Snapper Ceviche:
Mix all dressing ingredients together and add the salt and pepper to taste.
Just prior to serving, marinate the sliced snapper pieces in the additional lime juice for 30 seconds.
Remove and pat dry.
Squid With Yoghurt & Garam Masala Dressing:
Mix all the dressing ingredients together and adjust the seasoning to taste.
Add the squid to the dressing and toss through.
In a circular pattern on each plate, place one piece of fish and a ½ teaspoon of the corresponding dressing on top.
For the whiting, spoon an equal portion of the mixture onto the plate.
To complete the whole dish, drizzle a little extra virgin olive oil and sprinkle a tiny bit of sea salt over the top of each taste.
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