Chef’s note: This dish is about the balance of flavours – sweet, salty and spicy with earthy undertones. Nasturtium grows abundantly around the Illawarra. Forage for yourself, or find it in specialty grocery stores. Babyface use farmed Hiramasa kingfish for this recipe, but you can substitute with any sashimi-grade fish. With a large side of fish, this recipe is great for entertaining, or you can save some to use in another dish.
To prepare the kingfish – using a very sharp knife, run the tip of the knife firmly down one side of the bloodline. Repeat on the other side, removing the bones and bloodline until the fillet is clean and ready to serve. Set aside in the refrigerator.
For the nasturtium dressing – wash the nasturtium thoroughly, then juice the roots and leaves and rest for 10 minutes. The juice will be pungent and peppery at first, but will mellow slightly once oxidised. Mix 100ml of the nasturtium juice with the remaining dressing ingredients together in a mixing bowl. Adjust the taste with citrus, soy sauce and vinegar to your liking.
For the blood oranges – peel and segment the oranges, then halve each segment. In a non-stick pan over a high heat, fry the segments until dark and caramelised.
To serve – using a very sharp knife, slice the kingfish into 3mm slices and arrange on a plate. Pour over the nasturtium dressing, then garnish with burnt blood orange and bronze fennel.
1 x 1.2kg side sashimi-grade kingfish, skinned
2 blood oranges
bronze fennel, to serve
6 large nasturtiums, roots & leaves attached
70ml light soy sauce
50ml rice wine vinegar
40ml yuzu juice
40ml grapeseed oil