A delicious, light, flavoursome dish.


  • 1 small fennel bulb, julienned (reserve beards for decoration)

  • 2-3 radishes, thinly sliced

  • 1/2 cup white wine vinegar

  • 1/4 cup sugar

  • 250g sashimi grade fillet of kingfish

  • 5 tbsp of Aperol

  • 3 tbsp extra-virgin olive oil

  • 1 grapefruit

  • Salt and freshly ground black pepper for seasoning


  • 1.

    Start by preparing the pickled fennel and radish. Heat the vinegar in a small pot and add the sugar. Simmer for 1-2 minutes or until the sugar has dissolved. Transfer the liquid to a bowl, add the fennel and radishes and allow to pickle for 20 minutes and up to 24 hours (any longer and the red of the radishes will fade slightly).

  • 2.

    Peel the grapefruit and segment the flesh. Cut 2-3 segments into very small pieces. Mix Aperol, olive oil and 2-3 tablespoons of grapefruit juice in a bowl. Season with salt and pepper and set aside. Cut the fish into thick slices, about 3-4mm thick. Arrange on a platter and dress with the Aperol dressing. Top with the pickled fennel and radishes, the grapefruit and the fennel beards.

  • 3.

    Serve straight away or keep in the fridge until ready to serve.

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