Kingfish & Kombu-Cured Loin, Kingfish Dashi

Break down the kingfish, reserving the loins, frames, and collars. Lightly cure the loins by wrapping in dried kombu and refrigerating for 24 hours.
Submerge the frames and bones in cold water overnight to purge impurities. The following day, rinse thoroughly.
Prepare a white fish stock using the frames and collars. Gently simmer, then strain and reduce to approximately 2L.
Freeze overnight, then thaw slowly under refrigeration to clarify.
For the dashi base, infuse 100g dried kombu in the clarified stock at 60°C for 1 hour
Remove kombu, add bonito flakes, and continue infusion at 60°C for a further hour.
Strain carefully - this forms the foundation of the sauce.

Sesame Emulsion

Whisk the eggs and Dijon until smooth. Slowly emulsify with the oils, beginning with vegetable oil, followed by sesame oil.
Finish with yuzu juice and adjust seasoning with salt. The emulsion should be glossy and balanced, with a clean citrus lift.

Kingfish Tartare

Dice the kingfish into fine, even cubes. Fold gently with chives, sesame seeds, and finger lime pearls.
Dress lightly with the sesame emulsion and a squeeze of lemon juice. Season to taste, ensuring the fish remains the focal point.

Daikon & Watermelon Radish

Prepare the pickling liquid by combining sake, rice wine vinegar, mirin, and salt.
Using a mandoline, slice the radishes to approximately 2mm thickness. Cut into petal shapes, aiming for six daikon and six watermelon radish petals per plate.
Briefly compress the petals in the chilled pickling liquid just before service, then drain on absorbent paper.

Plating

Arrange 50–60g of dressed kingfish tartare neatly in the center of a bowl.
Layer 12 radish petals around the tartare, alternating between daikon and watermelon radish to create contrast and structure.
Finish with a 15g quenelle of caviar placed centrally atop the radish.
At the table, pour the warm kingfish dashi split with brown butter, sesame oil, and lemon around the dish to complete