Chef's Recipes

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

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

By Darren Robertson & Mark LaBrooy
  • 20 mins preparation
  • 5 mins cooking (plus pickling rhubarb overnight and cooling)
  • Serves 6 - 8
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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.

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.

Notes

Drink Suggestion: Lemony, chalky dry sémillon. Drink suggestion by Max Allen

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  • Author: Darren Robertson & Mark LaBrooy