Kingfish, Daikon and Green Apple Dashi

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
8 lemons
6 limes
4 oranges
4 grapefruits
1 pc daikon radish
6 pcs green apple
100g fresh dill

To cure the kingfish:

1. Using a microplane, remove the zest from all the citruses, mix well with salt and sugar.
2. Cover the fish with the mixture and cure for 12 hours.
3. Wash the salt and sugar mixture off the fish using filtered water and dry thoroughly with a paper towel.
4. Slice the fish into 3mm slices.

To ferment daikon:

1. Peel the daikon and add 2 percent salt to its weight, ferment in a sous vide bag at room temperature for 10 days.
2. When the daikon is ready, slice thinly using a mandolin.

Apple dashi:

1. Juice green apple and pass through an oil filter, season with salt and lemon juice then thicken.

Dill oil:

1. Blanch the dill, squeeze dry, combine with olive oil at a 1:3 ratio to its weight.
2. Blend in a vita-mix at full speed until it starts to smoke.
3. Pass through an oil filter.

To assemble:

1. Season the kingfish slices with apple dashi and sea salt, arrange on a white plate in a circle.
2. Fill the gaps between kingfish slices with rolled daikon.
3. Dress with 1 tbsp of apple dashi and 5ml of dill oil in the middle.
4. Garnish with dill.