"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.
- 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
- 100 ml white wine vinegar
- 2½ tbsp caster sugar
- 1 star anise
- 1 rhubarb stalk, thinly sliced
- 1 long red chilli, thinly sliced
- 1For 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.
- 2Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.
- 3Thinly 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.
Drink Suggestion: Lemony, chalky dry sémillon. Drink suggestion by Max Allen