"I really love the textural elements in this dish - the softness of the avocado, the firmness of the kingfish, and the crunch of the nashi and radish. There's a beautiful balance. A word of advice: make sure you flambé the vodka long enough to burn out the alcohol or the flavour will be too dominant. You can find dried wakame and agar-agar at Asian supermarkets and some health food shops," says Matt Moran.
Note For sugar syrup, combine 2 tbsp caster sugar and 2 tbsp water in a small pan and stir over medium heat until sugar has just dissolved to make about 60ml.
Watch Matt Moran from Brisbane's Aria restaurant make the seared kingfish with radish, avocado and wasabi recipe live from the Harvey Norman Gourmet Institute Event on July 29 at Harvey Norman, Aspley in an exclusive video on the Harvey Norman website.