Lightly cured mackerel sashimi with radish and baby leaf salad, served with a citrus dressing.
Make a seasoning mix by combining the water, rice wine vinegar and caster sugar together. Reserve two tablespoons for the dressing later on and mix the rest with the soy sauce and use to marinate the fish. After 10 minutes, remove the fish and pat dry, then cover with the salt and leave for another 10 minutes. This will cure the fish and firm up the flesh.
Place the wasabi, sweet chilli, yuzu juice and reserved fish seasoning in a food processor. Begin to blend the dressing and gradually pour in half the sunflower and all of the olive oil. Continue blending until the dressing becomes smooth and creamy.
Peel and segment the grapefruits, peel and grate the daikon, slice the radish on a mandolin, wash the baby leaves and dry.
Put a frying pan onto a high heat and add the remaining sunflower oil. When hot add the noodles and fry for a minute or until crispy, then remove and dry on kitchen towel.
Remove the skin from the mackerel and cut the flesh into small pieces. Arrange on a plate with the baby leaves, the grated daikon and sliced radish. Top with the grapefruit segments, then dress with the yuzu and finish with the crispy noodles.
«Try adding some edamame beans and bean sprouts for added texture and flavour.»