Kingfish crudo, colatura and chilli

Instructions

1. Cut the kingfish into thin slices about 5 mm thick. Place on a plate and refrigerate until needed.
2. Place the brown sugar, colatura, lemon juice, extra virgin olive oil and the finely chopped red chilli in a bowl and stir until the sugar has dissolved. If you want a bit more spiciness you can add more chilli.
3. Using a mandolin, slice the radishes into very thin rounds. Place them in ice cold water for about 10 minutes to make them crunchy. Do the same with the fennel. Cut the grapes into quarters and remove the seeds.
4. Bring a saucepan of lightly salted water to the boil. Add the parsley leaves and cook for 1 minute, then drain and refresh in iced water. Strain the parsley out of the cold water, squeeze it to remove the excess liquid and place in a blender or small food processor. Add the vegetable oil and process until very smooth.
5. Place the sliced kingfish in the centre of a sharing plate, stir the colatura dressing and pour it all over the fish.
6. Strain the radishes and fennel and pat dry them on paper towel. Garnish the fish with sliced radishes, fennel, and grapes. Drizzle over the parsley oil, then scatter with the dried chilli strands. Serve immediately with the lime wedges on the side.