Mandarin kingfish crudo

Try making mandarin dust at home with this recipe technique. The bitter and intense mandarin dust is versatile and can be used in various dishes such as crudos, marinades, cheese plates, and desserts.

Mandarin on crudo Credit: Kitti Gould

• serves

  4

• prep

  25 minutes

• difficulty

  Easy

Ingredients

Mandarin dust

• mandarin skins

Crudo

• 2 x 300 g sashimi grade kingfish fillets
• ½ head fennel, very thinly shaved (reserve fronds)
• 4 tbsp extra virgin olive oil
• 2 tbsp ponzu sauce
• 8 mandarin segments, de-membraned
• salt
• 1 tsp mandarin dust
• crostini, to serve

Drying time: 1-2 weeks

Instructions

1. To dry out mandarin skins, use a Stanley knife or filleting knife to gently cut away as much white pith as possible. Use a dehydrator, or simply place peels on a plate or chopping board in a warm, dry area in your home. I do mine near a heater, and the drying process can take 1-2 weeks. Every time I eat mandarin, I just add it to the drying collection. Once dry, I break them down into small pieces and then blitz in a spice grinder. Keep for up to 3 months in an airtight container.
2. To make crudo, thinly slice the kingfish and scatter on a plate. Lay the thinly shaved fennel over the sliced fish.
3. Combine the extra virgin olive oil, ponzu and mandarin segments in a medium bowl and season to taste with salt. Gently spoon the dressing over the fish and fennel.
4. Using a fine mesh sieve, dust over some mandarin dust over the plate, using caution, as it is a strong flavour.
5. Garnish the plate with some fennel fronds. Serve with crostini.

Note

• Try to source a good quality, fruity extra virgin olive oil. We used Arbequina in this recipe. You can substitute the kingfish sashimi with scampi, prawns, scallop or swordfish sashimi.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.