To make the bonito – combine all the dry ingredients and sprinkle liberally over the fish. Leave for 1 hour in the fridge to cure then rinse off and dry with a cloth. Season lightly on the outside with salt and pepper and rub the fish with some olive oil.
For the cucumbers – peel the cucumbers and combine with the rest of the ingredients in a bowl. Let sit in the fridge for at least 30 minutes to pickle.
For the crispy potatoes – slice potatoes into very thin strips and rinse thoroughly with hot water until the water runs clear. Dry the strips on a cloth and form into 6 equal portions and shape 6 flat crisscrosses of potato noodle. In a frypan, heat a generous amount of vegetable oil on high. Shallow fry the potato until golden and crisp then on paper towel and sprinkle with sea salt.
For the oyster dressing – whisk together all the ingredients and season with pepper.
To finish the bonito – heat a frypan to very hot; and quickly sear the outside of the fish. To serve, place a portion of bonito around a serving plate. Add some cucumbers and dress with the oyster dressing. Top with the crispy potato and garnish with thin strips of cucumber, watercress and bronze fennel.
1 Fillet of bonito cut into 6, 1 inch squared portions
cracked black pepper
zest of 1 lemon
½ teaspoon of thyme leaves
6 baby cucumbers, peeled
30ml extra virgin olive oil
10ml white wine vinegar
a pinch of sea salt
a pinch of sugar
6 oysters, chopped
50 ml oyster juices (reserved from shucking)
0.3g xanthan gum
juice of half a lemon
10ml extra virgin olive oil