YELLOWTAIL KINGFISH CEVICHE WITH A CAESAR AND WHITE MISO DRESSING

For the kingfish:

• 3kg of sustainably sourced yellowtail kingfish fillets, with skin and bones removed

For the Port Mahon Caesar & white miso dressing:

• 500gm Port Mahon Caesar dressing
  
• 2 tablespoon white miso
  
• 2 tablespoon rice wine vinegar
  
• 2 tablespoon mirin
  
• 1 teaspoon sugar
  
• Zest and juice of 1 lemon
  
• Freshly ground black pepper

For serving:

• 1 red and green capsicum, deseeded and finely chopped
  
• 2 spring onions, trimmed and finely diced; white part only
  
• Juice of 3 lemons
  
• 100ml olive oil
  
• 1 teaspoon sea salt
  
• 1-2 fresh red chillies, deseeded and finely chopped
  
• 1 bunch (30 sprigs) of micro mint, leaves picked
  
• 1 bunch (30 sprigs) of micro coriander, leaves picked
  
• 1 punnet of mustard cress
  
• Fennel tops, leaves picked

Kingfish:

1. Slice the yellowtail kingfish into very thin even slices (slicing at an angle towards the head).
2. Layout the slices evenly onto a tray between sheets of plastic kitchen film and refrigerate until required.

Port Mahon Caesar & white miso dressing:

1. Warm the mirin, rice wine vinegar, sugar and miso in a saucepan.
   
2. Whilst still warm, combine with the Port Mahon Caesar dressing, add the zest and juice of the lemon and correct the seasoning with salt and pepper.
   
3. Pass the dressing through a fine sieve to ensure the dressing is smooth and the miso has totally combined.
   
4. Place the dressing into a squeeze bottle, ready to drizzle on to the kingfish.

To serve:

1. Layout 15 entrée plates, brush the centre of each plate with olive oil and season with salt, pepper and lemon juice.
2. Layout even portions of yellowtail kingfish slices thinly on each plate without too much overlap, brush again with olive oil and lemon juice.
3. Sprinkle with the chopped capsicum, chilli and spring onions, drizzle a liberal amount of the Caesar miso dressing in a zigzag action across each plate, evenly covering the kingfish.
4. Garnish with the mint, coriander, fennel tops and mustard cress and finish with black pepper.