24seedless red or green grapes, peeled1 tbspcaster sugar80 ml (1/3 cup)olive oil20 gmsunflower seeds50 mlverjuice50 mlchardonnay vinegar1small zucchini, finely diced1small golden shallot, finely diced250 gmskinless kingfish fillet, thinly sliced diagonallyTo serve:flying fish roe (see note) and watercress sprig
Preheat oven to 120C. Combine grapes, sugar, 20ml olive oil and 1 tsp sea salt in a bowl and stir to coat. Place on a lightly oiled wire rack and cook until semi-dried (25-30 minutes), set aside to cool.
Meanwhile, spread sunflower seeds on an oven tray, lightly roast, stirring occasionally (8-10 minutes), set aside to cool.
Combine verjuice, vinegar, zucchini, shallot and remaining olive oil in a bowl, season to taste with freshly ground black pepper. Add kingfish, mix to combine and stand to lightly cure (5 minutes). Pile onto serving plates, scatter with salted grapes, sunflower seeds, flying fish roe and watercress sprigs and serve.
Note Flying fish roe is available from select fishmongers.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.