by Jason Roberts
360g of Hiramasa Kingfish fillet, skinless and boneless, bloodline removed
2 small Lebanese cucumber
A hefty pinch of sea salt flakes
30 ml soy
4 Tbsp Koroneiki Extra Virgin Olive Oil
20 ml cider vinegar
2 tsp lemon juice
2 cm cube of ginger peeled and grated over a micro plane
1 cm cube of horseradish peeled and grated over a micro plane
2 shallots peeled and passed over a microplane
Zest of 1 orange
Freshly cracked White pepper
3 Tbsp of Toasted Pistachio’s roughly chopped
Mustard cress to garnish
Mix together the soy, oils, vinegar and sugar in a small bowl or a clean glass jar with a tight fitting lid.
Using a mandolin or a sharp knife, thinly slice the cucumbers into rounds, place over a colander or sieve and lightly salt, set aside for 10 – 15 minutes allowing the cucumbers to release moisture and increase flavour and texture.
After this time, pat dry with paper towel, and assemble over a platter /plate of choice.
Thinly slice the fish and lay over cucumber
20 minutes out from serving add the lemon, ginger, horseradish, shallots, orange and white pepper and mix well.
Lightly dress the fish, scatter with the chopped pistachio nuts and a little mustard cress, serve.