serves
4
prep
25 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
difficulty
Easy
level
Ingredients
Mandarin dust
- mandarin skins
Crudo
- 2 x 300 g sashimi grade kingfish fillets
- ½ head fennel, very thinly shaved (reserve fronds)
- 4 tbsp extra virgin olive oil
- 2 tbsp ponzu sauce
- 8 mandarin segments, de-membraned
- salt
- 1 tsp mandarin dust
- crostini, to serve
Drying time: 1-2 weeks
Instructions
- To dry out mandarin skins, use a Stanley knife or filleting knife to gently cut away as much white pith as possible. Use a dehydrator, or simply place peels on a plate or chopping board in a warm, dry area in your home. I do mine near a heater, and the drying process can take 1-2 weeks. Every time I eat mandarin, I just add it to the drying collection. Once dry, I break them down into small pieces and then blitz in a spice grinder. Keep for up to 3 months in an airtight container.
- To make crudo, thinly slice the kingfish and scatter on a plate. Lay the thinly shaved fennel over the sliced fish.
- Combine the extra virgin olive oil, ponzu and mandarin segments in a medium bowl and season to taste with salt. Gently spoon the dressing over the fish and fennel.
- Using a fine mesh sieve, dust over some mandarin dust over the plate, using caution, as it is a strong flavour.
- Garnish the plate with some fennel fronds. Serve with crostini.
Note
• Try to source a good quality, fruity extra virgin olive oil. We used Arbequina in this recipe. You can substitute the kingfish sashimi with scampi, prawns, scallop or swordfish sashimi.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
