Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette - Eatin' mess

Name: Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette - Eatin' mess
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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How to make Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette recipe

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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