Ingredients
| 100g blue cod, sliced | |
| juice of 1 lime | |
| 1 lemon, segmented | |
| 1 lime, segmented | |
| 1 orange, segmented | |
| 15g pickled red onion | |
| 15g pickled fennel | |
| 1 red chilli, sliced | |
| shiso micro leaves, for garnish | |
| FOR THE PICKLES | |
| 500ml white wine vinegar | |
| 250ml water | |
| 250g sugar | |
| ½ red onion, thinly sliced | |
| ½ fennel bulb, thinly sliced |
One of my favourite ingredients during the New Zealand winter months is our citrus. Plentiful, juicy and, since they are in season, affordable; limes, lemons, oranges, grapefruit, tangelos and mandarins all brighten up a winter menu.
Feel free to use your favourite citrus in this cheery dish that works well with any fish, although the marinating time may vary. When using a whole fish, especially when superfresh and caught by hand (which does tend to make the flesh more tender), I like to use a little part of the thicker end of the fillet for a ceviche. Takushi Maekawa, my head chef of 14 years (yes 14!), helped develop this dish.
Instructions
| 1. | Place the fish into a bowl, pour over the lime juice and allow to marinate for four minutes. The lime juice ‘cooks’ the fish and it will turn white very quickly. |
| 2. | Add the citrus segments, pickled red onion and fennel, toss to combine and season with some Marlborough flaky sea salt. |
| 3. | Divide among four plates and garnish with the fresh chilli and shiso leaves. |
| 4. | FOR THE PICKLES |
| 5. | In a small saucepan combine the white wine vinegar, water and sugar. |
| 6. | Bring to a gentle simmer until the sugar has dissolved. |
| 7. | Place the onion in one heatproof bowl and the fennel in another. |
| 8. | Pour the hot pickling liquid over the vegetables and let it cool. |
| 9. | This is an excellent basic pickling recipe and works well with most vegetables. |
Recipes & food styling Darren Lovell / Photography Sam Stewart
Leave a Reply