INGREDIENTS
200g fresh firm white fish (e.g. snapper, trevally, or kingfish), sashimi grade
3 tbsp Telegraph Hill Pineapple, Chilli & Kawakawa Dressing
2 tbsp microgreens (e.g. radish or beetroot microgreens)
1 tbsp fresh fennel fronds or dill tips
1 small red chilli, finely sliced (optional, for extra heat)
1 tbsp julienned raw vegetables (e.g. carrot, cucumber)
METHOD
Using a sharp knife, thinly slice the fish across the grain into bite-sized pieces. Arrange flat on a chilled serving plate and spoon the Pineapple, Chilli & Kawakawa dressing over the top. Let sit for 2–3 minutes to lightly cure the fish.
Top with microgreens, fennel, chilli, and a few strands of julienned vegetables for colour and texture and serve immediately. Serves 2–4
CHEFS TIP
Keep it simple. The quality of the fish and the bold Telegraph Hill dressing do all the heavy lifting. Make sure your fish is super fresh and always served chilled.
