Cured Kingfish

400g rock salt
200g caster sugar
50g fennel seeds

 100g coriander seeds
5 pieces star anise
20g cloves
3 cinammon quills
Zest of 2 limes, 2 oranges
and 3 lemons

Sprinkle cure mix on the bottom of a tray. Place kingfish on and cover with the rest of the cure making sure no fish is exposed. Wrap tray in cling wrap and put in fridge for 8 hours. After 8 hours rinse off mix under cold running water and pat dry.

Smoked Oyster Aioli

12 smoked oysters
4 egg yolks
10g Dijon mustard
20ml white wine vinegar
600ml vegetable oil
Salt and pepper (to taste)
Lemon juice (to taste)

Add oysters, mustard, vinegar, salt and egg yolks into a blender. Turn blender on and drizzle oil in slowly until a nice thick consistency is reached. Put into a piping bag and refrigerate.

Garlic shoots – blanch in salted water and
refresh in iced water
Radish – keep some whole and fresh, blanch some in
salted water and refresh in iced water
Edamame beans – blanch, refresh with cold water and peel
Quail egg – Cook in boiling water for 2 minutes and
10 seconds. Refresh in cold water and peel
Caviar (to taste)
Dill (to taste)
Chives (to taste)

Slice kingfish as thinly as possible. Arrange on plate with abovementioned garnish as you like.