Kingfish Crudo, Australian Avocado, Pickled Manago, Fingerlime, Nam Prik Pla Granita, Dill

• Yellow Tail kingfish loin (65g per potion)
• 1 Australian avocado
• 1 finger lime
• Fresh dill
• 300g dried large chilli
• Neutral oil

For the mango: 

• 1kg green mango
• 150g caster sugar 
• 150g white vinegar
• 2pcs coriander root

For the Nam Prik Pla Granita

• 120ml Megachef fish sauce
• 120ml lime juice
• 40g rock palm sugar
• 3 red bird’s eye chilli
• 10 coriander stems
• 60ml water
• 1 leaf gold gelatin (bloom in iced cold water)

Sliced kingfish:

1.   Fillet kingfish and breakdown into loins, roughly clean blood line to minimise strong taste. Thinly slice into 65g per portion.

Sliced avocado:

1.   Be sure to pick a ripe but firm avocado, split the fruit in half length way, remove the seed. Then thinly slice the avocado to match the kingfish slices size.

Finger lime:

1.   De-seed finger lime, be sure to pick out all the seeds, then store in an airtight container.

Pickled mango:

1.   Place the caster sugar and white vinegar into the saucepan then bring it to boil. Turn the gas off after the pickling liquid boils, then add coriander root at the end. 
2. Slice green mango into cheek and slice mango cheek about 2mm thickness. Then pickle them in pickling liquid overnight. 

Dill:

1.   Pick the dill not too small, around 2cm pieces, was thoroughly, dry, then store in an airtight container.

Chill oil:

1.   Put the dried chilli and oil in a Thermomix, blend until the temperature reaches 80 degrees, then continue to blend for five minutes. Strain the mixture through a filter, allow to cool, then store in dropper bottles.

Nam prik plan granita:

1.   Very thinly slice chilli, shallots, garlic and coriander stems.
2.   In a pot, dissolve palm sugar, water and fish sauce. Take off the heat then add in the chopped aromats. Allow to cool then add in lime juice.
3.   Strain and keep aside the aromats for plating.
4.   Heat up the liquid in a pot, then stir in the bloomed gelatin until dissolved. Transfer liquid to a bain, set in the freeze, scrape it with a fork evenly every 1 hour until completely frozen.

Presentation:

1.   On a round plate, interleave kingfish, avocado, then mango until the kingfish is used up.
2.   Drizzle chilli oil on the fish, just enough not too oily, we’re looking for a well coated shiny surface.
3.   On top, alternate with granita, finger lime, strained aromats.
4.   Garnish with dill