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Charcoal Kitchen


  • 600g sashimi grade king fish(skinned and trimmed)

  • 2 apples Granny smiths would be good (shredded)

  • 300g white radish (shredded)

  • 1 tsp black sesame seeds

  • 3 tble spoon ponzu

  • 1 tble spoon olive oil

  • salt pepper

  • 1 tsp chopped chives.

  • 1 tsp grape seed oil

  • 1 punet red shizo leaves


  • 1.

    Season the fish and sear for a couple of seconds on each side in a pan with a little oil.  Remove from pan, cool for a couple of minutes then thinly slice.  Season the fish with a little ponzu and chopped chives.

  • 2.

    Mix the apple, radish, in a bowl.  Season with salt, pepper, ponzu and oil, garnish with shizo and serve whilst still crunchy.

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