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Three Blue Ducks' raw fish, buttermilk, ginger, rhubarb and fennel


"Raw fish is an excellent hot weather entrée," says Darren Robertson. "We've used flame-tail snapper, but use whatever is best at the market on the day. Snapper and kingfish are always great options." Start this recipe a day ahead to pickle the rhubarb.

You'll need

200 ml buttermilk Juice of 1 lime, finely grated rind of ½, plus extra wedges to serve 1 tbsp finely grated ginger 500 gm sashimi-grade white fish fillet 2 Lebanese cucumbers, peeled, halved lengthways and sliced Fennel flowers or fennel pollen (optional) and extra-virgin olive oil, to serve   Pickled rhubarb 100 ml white wine vinegar 2½ tbsp caster sugar 1 star anise 1 rhubarb stalk, thinly sliced 1 long red chilli, thinly sliced

Method

  • 01
  • For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle.
  • 02
  • Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.
  • 03
  • Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Lemony, chalky dry sémillon.

Featured in

Mar 2016

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