This Little Plate. | Simple recipes for the flavour obsessed.

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Snapper, Citrus & Fennel Crudo

Cook Time

5 minutes

Prep Time

10 minutes

Serves

Delicate, pearlescent slivers of snapper, with a mild anise flavour of fennel, a medley of fresh citrus and a moreish pistachio crunch, this snapper crudo recipe will have you effortlessly elevating your seafood game for your guests… or just yourself!

Ingredients

250g sashimi grade fillet of snapper, kingfish or coral trout

1 orange

½ lemon

½ grapefruit

½ tsp maple syrup

1 tsp olive oil

½ small fennel, shaved

¼ tsp sea salt

¼ cup fennel fronds

1 tbsp pistachios, roughly chopped

Instructions

Place a plate in the fridge or freezer to chill while you prep your fish. Slice your fish into 5mm thick slivers, lay them on the plate
Squeeze over orange and lemon juice, try to get an even distribution. Drip over maple syrup and olive oil, sprinkle over sea salt
Lay over shaved fennel, grapefruit segments then top with pistachios, fennel fronds and edible flowers
Serve immediately or store in the fridge until ready to eat.