Fish for compliments

Whether you prefer kingfish, snapper or salmon, with ngohi this fresh you can leave the oven off.

Kingfish crudo with grapefruit & pepper vinaigrette

Recipe: Jo Pearson Photo: Kieran Scott Serves: 6

■ 2 red-fleshed grapefruit (or use regular grapefruit)

■ 300g boned kingfish fillet, skin and bloodline removed, sliced 3mm

■ 60ml extra virgin olive oil

■ 1 tsp flaky sea salt

■ 1 tsp freshly ground black pepper

■ Micro herbs to garnish

Arrange the kingfish on serving plates in a single layer.

Peel the grapefruit and remove the pith. Cut out the segments (reserve any juice) and arrange over the kingfish.

Squeeze the grapefruit juice from the empty skins into a bowl, then add the oil, salt and pepper.

Whisk to combine, then drizzle this dressing over the fish and grapefruit, and garnish with micro herbs.

Snapper crudo with ponzu dressing

If you can’t find snapper, salmon also works well in this dish, but whichever you choose, be sure to buy fresh. A big platter of this is perfect for sharing on a hot summer’s day.

Recipe: Julie Le Clerc Photo: Manja Wachsmuth Serves: 4

■ 300g snapper, sliced 1⁄2cm thick

■ 1 medium orange, peeled and filleted or segmented

■ 2 radishes, very finely sliced

■ 2 tbsp aioli

■ 1 tbsp sesame oil

■ Microgreens, to garnish

PONZU DRESSING

■ 1 tbsp light soy sauce

■ 2 tbsp mirin (sweet rice wine)

■ 1 tbsp rice vinegar

■ 2-3 tbsp fresh lemon juice

Arrange the snapper slices and orange segments on a serving platter. Tuck the radish slices among the fish. Dot the aioli over and around the fish and drizzle lightly with sesame oil.

In a small bowl, combine all the ingredients for the ponzu dressing then drizzle ponzu over the top of the fish.

Garnish with microgreens and serve immediately.