Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette - Eatin' mess
How to make Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette recipe
Ingredients
- 300g – 350g of Yellowtail Kingfish, sliced thinly
- 1 Lebanese cucumber, peeled into strips, only using the outer flesh, don’t go into the seeded middle
- 4 baby radish, thinly sliced
- 1 tbs finger lime caviar
- Micro chervil
- Avocado Mousse
- 1 ripe avocado
- ½ tsp wasabi paste
- ¼ tsp miso paste
- Salt
- Quick Pickled Chilli
- 1 long green chilli, finely sliced
- 2 tbs white vinegar
- 2 tbs sugar
- Pinch of salt
- Dressing
- 1 tbs olive oil
- ½ tsp Dijon mustard
- Juice of half an orange
- ½ tsp raw sugar
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