Tropical Red Rock Cod Crudo with Mango, Habanero & Passion Fruit
Ingredients
- 300 g red rock cod, skin removed and reserved (use commercially frozen fish suitable for raw consumption from a trusted fishmonger) @
- Flaky salt
Mango tiger’s milk
- 1 ripe mango
- Juice of 2 limes
- ½ shallot
- ¼ habanero pepper
- 180 ml ice-cold water
- ½ tsp table salt
Crispy skin
- Reserved skin
- Flaky salt
Finish
- Passion fruit
- Chopped chives
- Olive oil
- Flaky salt
Instructions
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Heat the oven to 190 °C/190 °C.
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Scrape any remaining flesh and scales from the skin and pat completely dry.
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Lightly coat with salt.
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Place in the fridge for 45 minutes to an hour.
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Remove from the fridge, pat dry and place between two sheets of parchment and between two baking pans.
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Bake for 20–25 minutes until completely crisp and golden.
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Cool down.
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Blend the mango, habanero, lime juice, shallot, cold water and salt until completely smooth.
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Pass through a fine sieve or chinois and chill.
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It should be silky and pourable.
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Slice the fish and arrange elegantly on a chilled plate. Season lightly with flaky salt and lime zest.
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Pour the mango tiger’s milk around the fish.
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Place the crispy skin between the fish slices, squeeze the passion fruit on top and drizzle with olive oil. Sprinkle with chopped chives and flaky salt, and serve immediately.
Notes
Committed to this collection by the hand of Hunter.
