Raw

A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.

It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

Crudo is always a winner when you're looking for a light way to start a meal. This Guy Grossi number with a sorrel and cucumber dressing is no exception.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.