"We have a kitchen garden in the vineyard and we grow various radishes," says Emma McCaskill. "We plant each garden bed at different times - allowing some of the radishes to go to seed and some to go to flower, using them at various stages for this dish." Begin this recipe a day ahead to make the ponzu.
- 200 gm sashimi-grade kingfish loin and belly, cleaned, thinly sliced
- 3-4 assorted radishes (such as purple plum, Munich beer, fireball, rat-tail and Spanish black), thinly shaved on a mandolin
- For drizzling: extra-virgin olive oil
- 4 pinches of freeze-dried yuzu juice flakes (see note)
- 8 baby tips of wild watercress or any leaf from the mustard-greens family
- 6 radish flowers or other edible flowers
- 110 gm daikon (about ¼ small), peeled and coarsely chopped
- Finely grated rind of lemon
- 1½ tbsp soy sauce
- 1½ tbsp tamari
- 1 tbsp sake
- 1 tbsp strained lemon juice
- Pinch of togarashi (see note)
- 3 tsp finely chopped chives
- 1For ponzu, blend daikon in a food processor until smooth (2-3 minutes). Add remaining ingredients except chives and refrigerate overnight for flavours to develop. Add chives, and stir ponzu well before using.
- 2Arrange sashimi in circles on serving plates, drizzle 3 tsp ponzu over each and lightly season with salt. Season radishes with oil and salt, and arrange over kingfish, scatter with yuzu, garnish with watercress and flowers and serve.
Note McCaskill and Huggins use freeze-dried yuzu juice flakes from Fresh As. Fresh As products can also be ordered from The Essential Ingredient. Togarashi, a spice blend, is available from Japanese grocery shops and some health-food shops.