Kingfish with Watermelon Radish

by Nelly Robinson

I love using fresh, in-season produce. In this dish, the hero is the watermelon radish - one of my  favourite ingredients at the moment. We've paired it with fresh yellowtail kingfish from Queensland, vinegar jelly, a shizo oil and tomato marmalade. One of the most Instagrammed dishes on the current menu…




You'll need

  • 1kg Yellowtail kingfish
  • 1 Watermelon radish
  • 500g Silkin tofu
  • 100g Chinese vinegar jelly
  • 400ml Tomato broth
  • 8 Shizo leaves
  • Baby herbs and flowers
  • Shizo oil
  • 10 serves of Cherry tomato marinade
  • 50g Nori powder
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  • Chinese vinegar jelly
  • 250g Chinese vinegar
  • 9g Agar
  • 8 Sheets of gelatin, softened
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  • Cherry tomato marinade
  • 8 Cherry tomatoes
  • 200g Sugar
  • 500ml Chinese vinegar
  • 4 Coriander roots
  • 20g Ginger
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  • Tomato broth
  • 500g Tomato water
  • 30g Bonito shavings
  • 1 Sheet dried kelp
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  • Shizo oil
  • 300g Shizo leaf
  • 150g olive oil
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  • Tomato water (for the tomato broth)
  • 200g Cheap tomatoes
  • 20g Salt

Here's how

  1. Take your cleaned and gutted yellowfin kingfish and break into fillets. Skin and slice 3 lovely pieces per person (8 people = 24 fillets). Next, cut the tofu using a circular 3cm cutter - you will need so 16 in total (2 served per person). Slice the watermelon radish on a mandolin (for the home-cook: simply slice the watermelon as thinly as possible using a sharp knife). If you can't get watermelon radish, you can use regular radish as an alternative. Once sliced, place in iced water and set to the side until needed.
  2. For the vinegar jelly: Place the gelatine sheets in iced water to soften. In a small saucepan, boil the Chinese vinegar and the agar together for 3-4 mins until the agar has cooked right down. Then whisk in the gelatin and once fully dissolved pour into a tray and allow to set in the fridge. Using a 2cm circular cutter, cut circles out and place on top of the tofu to serve.
  3. For the tomato marinade: In a large pot of boiling water, add the tomatoes (be sure to remove the eye of the tomato) and blanch for 5-6 seconds. Remove the blanched tomatoes and place in iced water to keep fresh. In a large pot, add the vinegar and sugar and melt. Once melted, add the root and ginger and allow to infuse for 10 minutes, remove from heat and allow to cool. Remove tomatoes from the iced water, peel and add to the cooled mixture to marinade.
  4. In preparation for the tomato broth, bring to the boil the tomatoes and salt and allow to simmer for 30 seconds. Remove from heat and add the bonito and kelp. Allow this mixture to infuse for 10 minutes. Strain though an oil filter and set aside until ready to plate, ensuring it remains warm ready for service.
  5. For the tomato broth, Bring the tomato water to simmer, then remove from the heat and add the bonito and kelp. Let this mixture infuse for 10 minutes. Strain though an oil filter and set aside until needed.
  6. To make the Shizo oil, simply blend together the shizo leaf and olive oil and pass through an oil filter until you're ready to serve.
  7. To plate: Place 3 x yellowfin kingfish in a large circular bowl, place on top a slice of tofu and a small blob of vinegar jelly. Roll the second tofu in the nori powder until completely green, then add to the plate the tomato marinade, shizo oil and watermelon radish. Pour a small amount of the warmed tomato broth over the top and add a few further drops of the shizo oil. Sprinkle with coarse sea salt and garnish with micro-herbs and edible flowers of choice.

About the Author

Nelly Robinson

Spearheading the nel. kitchen is chef Nelly Robinson, celebrated for his contemporary interpretations of modern Australian dishes. Inspired by past experiences working with acclaimed chef Nigel Howarth (Michelin-starred Northcote Manor, UK), Nelly’s robust understanding and appreciation of the... Read Full Bio

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