Ingredients
Serves 2120g South Australian kingfish
50ml QP Japanese mayonnaise
Shichimi Tagarshi – to taste
2 Tahiitian limes
5g Bonito flakes
1 packet snow pea shoots
1 bunch chives
60g Jasmine rice
1 bunch violets
1 root daikon
2 slices seedless watermelon
1 punnet mixed cress
Method
Cut fish into thin slices.
Coat the rice in oil and 'pop' (like popcorn) in the oven at 220°C for a few minutes until crispy. Leave to cool down in a warm place.
Pick out herbs (chives tip, pea shoots) and put in ice water.
Dice the watermelon to 1cm cube.
Cut lime segments.
Cut the daikon root into julienne strips.
In a mixing bowl, combine the Japanese mayonnaise and the tachimi togarshi (Chilli powder).
Mix in Bonito flakes, herb salad, daikon, watermelon and fold the mayonnaise in the mix
Arrange as per picture.