Kingfish Crudo with Pomelo, Flowerdale Farm Purple Shiso, Watercress, Chickpea Shoots Yuzu and White Soy Dressing
Created by Michael Greenlaw, Executive Chef at the Westin Melbourne
Rating
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Time
10 Minutes
Difficulty
Ingredients
For 5 people 
- 500 grams Kingfish
- 1 Pomelo
- 1 Punnet Flowerdale Farm Purple Shiso Foliette
- 200 grams Yuzu Juice
- 600 grams White Soy Sauce
- 50 grams Flowerdale Farm Watercress
- 1 handful(s) Flowerdale Farm Chickpea Shoots
- 100 grams Pickled Shallots
Featured Chef's Recipe
Method
- Thinly slice kingfish. Make the dressing by combining freshly squeezed yuzu juice & white soy. Slowly pull apart pomelo to get pieces which are 2cm in diameter. Gently pick Flowerdale Farm Foliette and Shoots.
- Plate kingfish and garnish with and Flowerdale Farm produce. Micro plane yuzu zest over dish. Lightly dress and serve.
