1kg sashimi grade, skinless sliced fish (kingfish if possible)
2 tbsp buckwheat
3 Lebanese cucumbers, halved then blackened over coals or chargrilled, then thinly sliced.
6 baby red radish, washed, cut in wedges
1 apple, cut into matchsticks
1 tsp roasted white sesame seeds
1 punnet baby sorrel, washed and cut
1 punnet lemon balm, washed and cut
1 punnet baby coriander, washed and cut
1 lime, zest and juice
1 finger lime, pearls scooped out, reserved
10g freshly grated ginger
1 tbs extra virgin olive oil
Sea salt & freshly ground pepper, to season
1. Pre-heat oven to 180°C. Line a baking tray with baking paper, add buckwheat and roast for 5 minutes or until golden.
2. For the dressing: combine all ingredients in a bowl and lightly whisk. Season.
3. Arrange the cucumber and radish in a bowl plate, lay over the fish, spoon over the dressing. Top with apple, buckwheat, sesame and baby herbs, and serve.
Wine match: Rosé, Semillon, Pinot Grigio, Vermentino