SNAPPER CRUDOWITH P PONZUDRESSING

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.