KINGFISH CARPACCIO

SERVES 6 AS A STARTER

Finely grated zest and juice of

2 oranges 35g salt flakes 600g sashimi-grade kingfish fillet, skinned, pinboned 1/2 tsp fennel seeds 2 tbs white wine vinegar 340g (about 2 bunches) asparagus,

trimmed 2 tbs extra virgin olive oil Micro chives (optional – substitute

finely chopped chives), to serve

Combine orange zest and salt flakes in a bowl. Cover kingfish with salt mixture, place in a non-reactive dish and chill for 20 minutes to cure slightly.

To make the dressing, combine orange juice, fennel seeds and vinegar in a saucepan over high heat and cook, swirling the pan occasionally, for 3 minutes or until reduced by half. Transfer to a shallow bowl to cool.

Heat a chargrill pan or barbecue to high heat. Toss asparagus in oil and grill, turning occasionally, for 3- 4 minutes or until charred. Transfer to dressing and toss to coat. Set aside for 5 minutes to pickle slightly. Slice asparagus into thirds on an angle.

Rinse kingfish under cold water and pat dry with paper towel. Cut into 5mm-thick slices. Divide asparagus among serving plates and top with kingfish. Spoon over dressing. Scatter with micro chives, if using, and sprinkle with freshly ground black pepper. Serve immediately.