Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette

Man is it easy to photograph food when it looks this pretty! Unfortunately, in true Laura form, I forgot to add the finger lime caviar for the photograph. It wasn’t until I was half way through devouring this beautiful dish that I saw the caviar on the bench and added it, and while my taste buds were thrilled, I ranted and cursed for the rest of the entree that my photo would not show these gorgeous little pearls of citrus. Ah, I am annoying!

After all that, I can assure you that this dish was a pleasure to make, photograph and most importantly, eat! I think this is a perfect, quick and easy entree to start a meal over the Easter weekend.

Happy Easter all. Hope your long week is filled with friends, family, good food, good wine and lots of chocolate!






Kingfish Crudo with Miso Wasabi Avocado Mousse, Pickled Chilli and Orange Vinaigrette
Serves 4 as an entree
  • 300g – 350g of Yellowtail Kingfish, sliced thinly
  • 1 Lebanese cucumber, peeled into strips, only using the outer flesh, don’t go into the seeded middle
  • 4 baby radish, thinly sliced
  • 1 tbs finger lime caviar
  • Micro chervil
  • Avocado Mousse
  • 1 ripe avocado
  • ½ tsp wasabi paste
  • ¼ tsp miso paste
  • Salt
  • Quick Pickled Chilli
  • 1 long green chilli, finely sliced
  • 2 tbs white vinegar
  • 2 tbs sugar
  • Pinch of salt
  • Dressing
  • 2 tbs white vinegar
  • 1 tbs olive oil
  • ½ tsp Dijon mustard
  • Juice of half an orange
  • ½ tsp raw sugar
  • Salt
  1. This dish is pretty easy, just make up all the element, which you can do ahead, and then assemble.
  2. First, start with the chillies, combine the vinegar and sugar and stir until dissolved. Add the chillies. Make sure they are all in plenty of liquid. Set aside to pickle. At least 30 minutes.
  3. Next, make your dressing. Combine ingredients in a jar, shake well until sugar dissolves. Add salt to taste. Also check the flavours, you may like it sweeter or with more acidity, adjust accordingly. Set aside.
  4. To make the avocado mousse, place all ingredients, plus about 1 tsp of water, in a food processor. Wazz until completely smooth. Season to taste with a little salt if required. You can also add more wasabi if you want it hot, but remember you do have the pickled chillies which are pretty warm and its nice to get the subtle flavour of wasabi rather than a punch in the face of heat.
  5. Once the above elements are done, and chillies have pickled, you can assemble. You can really plate this however you like.
  6. This is a pretty easy recipe but with some swanky (I really wanted to say ‘wanky’, oh there, I said it) plating, you can really impress your friends!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: