Raw Fish, Fennel, Chilli, Oregano, Lemon

by Ian Oakes

You'll need

  • 240g firm white fish, filleted, pin boned, skinned + blood line removed (we are using wild kingfish)
  • 1 bulb baby fennel, sliced thinly and fennel fronds reserved
  • 1 tbsp. picked, fresh oregano
  • 1 tsp. toasted fennel seeds, lightly crushed
  • ½ tsp. dried chilli flakes
  • ¼ tsp. deseeded, diced, fresh green birds eye chilli
  • ¼ tsp. deseeded, diced, fresh green birds eye chilli
  • Zest + juice of 1 lemon
  • Salt + white pepper

Here's how

  1. Slice fish into 0.5cm slices across the grain. Add to a mixing bowl.
  2. Add lemon juice, olive oil, chilli flakes and fresh chilli, fennel seeds and season with salt + white pepper.
  3. Gently mix to coat fish in dressing. Taste to check seasoning (you can add more lemon, chilli, salt + pepper to suit your tastes).
  4. Add fresh oregano, sliced fennel and gently toss with the fish in dressing.
  5. Arrange on serving plate. Add reserved fennel fronds to garnish.

About the Author

Ian Oakes

Ian Oakes was born and raised in Sydney and with it came his enthusiasm for fresh, quality food that reflects the Australian way of life. Ian is passionate about using seasonal, locally sourced produce to create innovative dishes and memorable flavours. Ian consulted across a selection of Sydney... Read Full Bio

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