Carrot/fish sauce dressing 125g carrot juice (see method) 20g grated ginger 20g chilli 20g lime juice 5g coriander root 25g fish sauce
Slice the terakihi and set aside until 5 minutesbefore serving. Grate 11/2 of the carrots using a fine grater, season with a pinch of salt and squeeze the juice from the carrot using a muslin cloth. Weigh out the correct juice and make the dressing. Season the sliced terakihi and dress, using the dressing. Check the seasoning as the fish may need extra lime, salt or chilli. Using a potato peeler peel the purple carrots to create thin slices. Put these slices into iced water along with the sliced radish to make them crisp. Slice the remainder of the table carrots finely, using a mandolin. Add the carrots to the dressed fish. Layer the fish on plates and finish with the sliced chilli, coriander cress and shaved carrot.
My Kitchen Rules judge Gareth Stewart is the new executive chef at Euro, which reopens shortly with a new look and menu. With a background in classic French cuisine and fine dining, he says his approach to food has evolved over the years. "Today for me, it's about the guest rather than the food the chef wants to cook.
Diners want something fresh, energising and new, with a bit of a story. They want to know a product was farmed ethically and produced naturally."
