250g x Snapper Skinned & Deboned (Sashimi Grade)
1 x Medium Beetroot peeled and sliced on the mandolin
20g Ginger peeled & sliced
1 x Lemon
1 x Table Spoon Sea Salt
2 x Table Spoon White Sugar
Ground White pepper
Soy & Olive Oil Dressing
100ml Extra Virgin Olive Oil
1 x Table Spoon white Sugar
1 x orange Zest & Juice
¼ x Tea Spoon Ground Roasted Chilli Flakes
¼ x Tea Spoon Ground Roasted Fennel Seeds
½ x Bunch of chopped Chives for garnish
1 Slice the Snapper fillet into 24 even slices 6 slices per person, set aside.
2 For the beetroot pickle combine sliced beetroot, Ginger, Salt & Sugar mix well and let sit for 30 minutes then add lemon juice and Ground white pepper to taste set aside. When ready to serve drain the juice from the pickle.
3 For the dressing combine all ingredients and let sit for 30 minutes so as all the flavours intermingle.
4 To serve lay 6 slice of fish on each of your 4 entrée plate's divide beetroot pickle evenly over the 4 plate's and then pour the dressing evenly over the 4 dishes, and garnish with the chopped chives, serve immediately.