Name: Three Blue Ducks’ raw fish, buttermilk, ginger, rhubarb and fennel
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 - 8

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

Australian Gourmet Traveller feature recipe for Raw fish, buttermilk, ginger, rhubarb and fennel

Serves 6 - 8

Prep

20M

Cook

Total

25M

“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.

Ingredients

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

Main

1.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.

2.Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.

3.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.