Name: Red emperor crudo with stone fruit and orange-oregano dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

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.