1 red onion, diced
2 long red chillies, deseeded
20g grated ginger
50ml oil
50g chopped bacon
50g caster sugar
50ml mushroom soy (we use Healthy Boy brand)
50ml Chinese cooking wine
400g raw kingfish, diced
XO sauce (see recipe above)
2 teaspoons Shio kombu
3 teaspoons chives, thinly sliced
⅓ cup buttermilk
½ teaspoon powdered dashi
nasturtium flowers, to serve

This dish marries two of my favourite things: raw fish and XO sauce. I have substituted bacon for the traditional dried fish and scallops, which adds a lovely smoky, rich flavour that I find more well-rounded. The Shio kombu, powdered dashi and mushroom soy can be found at your local Asian supermarket.


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2.Blend the onion, chillies and ginger in a food processor.
3.Put the oil and bacon in a pot and cook for 5 minutes on a medium heat, then add the onion, chillies and ginger and cook on a low-medium heat for 10 minutes.
4.Add the remaining sauce ingredients and cook on the lowest possible heat for at least another 30 minutes until it turns a deep red colour. Set aside.
6.Mix the diced kingfish with the XO sauce, kombu and chives.
7.In a separate bowl, mix the buttermilk, a pinch of salt and the powdered dashi.
8.To plate, arrange the kingfish tartare in the centre of a bowl with the nasturtium flowers sitting on top, then pour the buttermilk around the tartare.
9.You can also take a teaspoon of the oil from the top of the XO sauce and add it to the buttermilk, to make a visually appetising split sauce.

Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan

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