This recipe, made with Vodka gel and wasabi salt, is an incredible flavour combination.  


  • 1 nashi pear

  • Juice of ½ lime

  • 320 g sashimi-grade kingfish loin, skin removed and trimmed

  • Salt and pepper

  • 2½ tablespoons vegetable oil

  • 1 avocado

  • 2 red radishes, trimmed and thinly sliced

  • Flat-leaf parsley, to garnish

  • Extra virgin olive oil, to drizzle

  • Vodka gel

  • 200 ml vodka                                                                                                                    

  • 60 ml sugar syrup

  • Finely grated zest and juice of ¼ orange

  • Finely grated zest and juice of ¼ lemon

  • Finely grated zest and juice of ¼ lime

  • 4 g agar agar

  • Wasabi salt

  • 1 teaspoon dried wakame seaweed

  • 1 tablespoon salt flakes

  • ½ teaspoon wasabi powder


  • Vodka Gel:

  • 1.

    Heat a small heavy based saucepan over a high heat and bring to the boil the vodka. Flambé ( Set alight) the vodka once heated  to burn off the alcohol.

  • 2.

    Once the flame goes out, add the sugar syrup and bring back to a simmer. Remove from the heat and add all the zest and juices and set aside for 5 minutes to infuse. Once infused, strain through a fine-meshed sieve and return to the pan. Whisk in the agar agar.

  • 3.

    Bring to the boil over a medium heat, whisking constantly. Boil, while still whisking for about for 1 minute, then pour into a small bowl. Cover with plastic film and place in the fridge to set about 20-30 minutes. Once set, place in a blender and blend to a puree consistency (you may need to add a little water to help blend the gel) Set aside.

  • Wasabi Salt:

  • 1.

    Preheat the oven to 100°

  • 2.

    Using a mortar and pestle pound the wakame to make small pieces and add to a small bowl along with the salt and wasabi. Slowly add two teaspoons of water (just enough to help stick the wasbi and salt together)

  • 3.

    Spread the salt mixture over a non-stick baking tray and place in the oven to dry out- for about 15 minutes. Once dried out, remove from the oven and let cool. Once cool, add to the mortar and pestle to crush finely. Transfer to a dry bowl and set aside.

  • To Finish the Dish:

  • 1.

    Peel the nashi pear, cut into quarters and remove the core, then cut each piece in half again. Place in a small mixing bowl, squeeze over the lime juice and mix well. Set aside for 10 minutes

  • 2.

    Heat a non-stick heavy frying pan over a high heat. Season the kingfish with salt and pepper and roll in the vegetable oil. Carefully place in the frying pan. Quickly turn so that it is sealed on all sides but still raw in the centre. Place the fish on a plate in the fridge to cool.

  • 3.

    Cut the avocado in half, remove the stone and peel away the skin without damaging the flesh. Then cut in half again. Roll the skinned side of each piece of avocado in the wasabi salt and place on serving plates with the nashi pear. Using a sharp knife, thinly slice the kingfish and add to the plates along with the prepared radish. Scatter over a few drops of the vodka gel, garnish with the parsley and finish with a drizzle of the olive oil


The following recipe was created by Matt Moran for the James Boag Birdcage Marquee for the 2015 Melbourne Cup Carnival.

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