Ingredients
1g chilli padi, finely chopped
2g garlic, finely chopped
15ml Yuzu juice (from Japanese citrus fruit)
5g grapefruit zest, coarsely grated
1g coriander
12ml olive oil
3ml Japanese rice vinegar
800g Pacific Dory fillet (200g per portion)
Method
To make the Spicy Yuzu Vinaigrette, combine chilli padi, garlic, Yuzu juice, grapefruit zest, coriander, olive oil and rice vinegar in a mixing bowl and whisk until evenly mixed. Set aside in the fridge till ready to serve. Season Pacific Dory fillet with salt and pepper. Pan fry fillet until evenly cooked. Drizzle the Spicy Yuzu mashed potatoes, asparagus and mesclun mix.
