By Nobu Lee, Clooney, Auckland
1 whole sashimi-grade wild kingfish, fillet removed, skinned and bloodline removed.
600g New Zealand fine sea salt
400g castor sugar
1 pc daikon radish
6 pcs green apple
100g fresh dill
To cure the kingfish:
- Using a microplane, remove the zest from all the citruses, mix well with salt and sugar.
- Cover the fish with the mixture and cure for 12 hours.
- Wash the salt and sugar mixture off the fish using filtered water and dry thoroughly with a paper towel.
- Slice the fish into 3mm slices.
To ferment daikon:
- Peel the daikon and add 2 percent salt to its weight, ferment in a sous vide bag at room temperature for 10 days.
- When the daikon is ready, slice thinly using a mandolin.
- Juice green apple and pass through an oil filter, season with salt and lemon juice then thicken.
- Blanch the dill, squeeze dry, combine with olive oil at a 1:3 ratio to its weight.
- Blend in a vita-mix at full speed until it starts to smoke.
- Pass through an oil filter.
- Season the kingfish slices with apple dashi and sea salt, arrange on a white plate in a circle.
- Fill the gaps between kingfish slices with rolled daikon.
- Dress with 1 tbsp of apple dashi and 5ml of dill oil in the middle.
- Garnish with dill.