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Red emperor crudo with stone fruit and orange-oregano dressing

For a sustainable option for your next crudo, choose this regal fish.

By Lisa Featherby
  • 15 mins preparation (plus infusing)
  • Serves 4
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In-season stone fruit and a bright citrus dressing make this dish a great summertime starter or shared antipasto. We've chosen red emperor as a sustainable fish option – this tropical species is caught across northern Australia, and its stocks are currently healthy.


  • 270 gm red emperor fillet (see note), thinly sliced
  • 1 ripe yellow peach
  • 1 ripe red plum, thinly sliced
  • 1 Young oregano leaves, to serve
Orange-shallot dressing
  • 60 ml mild-flavoured extra-virgin olive oil
  • Finely grated zest and juice of ½ orange
  • ½ golden shallot, finely chopped


  • 1
    For orange-shallot dressing, combine oil and orange zest in a bowl and leave to infuse (10 minutes). Stir through remaining ingredients and season to taste with pepper. Refrigerate until required.
  • 2
    Arrange red emperor and fruit on a platter. Season to taste with salt flakes and spoon dressing on top. Scatter over oregano and serve.


If red emperor is unavailable, substitute red snapper.