This was a starter from a cookery lesson/ dinner party that I cooked for a wonderful client and their close friends in Rose Bay in Sydney’s eastern suburbs. This dish is all about freshness and quality ingredients. The Hiramasa kingfish is a wonderful product with excellent texture and flavour. I find this dish is best put together at the last minute which stops the acid in the vinegar and citrus over curing the fish and drying it out. Keep tasting until you get the flavour you are happy with.

Ingredients serves 4

400g Kingfish fillet approximately 100g per person

¼ bunch of Mint finely shredded

¼ bunch of Coriander finely shredded

2 Pomegranates (seeds and juice only)

2 blood Orange (segmented and juiced)

1 lemon, juiced

White wine Vinegar to taste

Pinch Sea Salt, to taste

Ground black Pepper to taste

½ a bunch chopped parsley and chives

2 Finely diced eshallot

Method

Skin and remove the blood line from the fish. On an angle carefully slice the flesh into thin slices 3mm thick. Carefully pace in a bowl.

In another bowl mix, together the lemon and the blood orange juice. Add the same quantity of extra virgin olive oil and a tablespoon of good white wine vinegar and season with salt and pepper. Taste. It should be sweet and sour. If not add more vinegar.

Season the fish in the bowl and add the chives and eshallot. Mix in a small quantity of the dressing carefully mix though. Add more dressing until the fish is just coated and starting to just change colour.

Place on a serving plate and top with blood orange segments, pomegrante seeds and juice. Scatter over the mint and coriander and fish with a little of the dressing, salt and pepper.

Serve straight away with a glass of soave or a rose and some grilled sour dough.