Fish for compliments

Celebrity chef Al Brown has a beautiful, simple dish with a delicious summer flavour.

Kingfish sashimi with mandarin and dill

Serves 6 Paired with Tipping Point Common Good Field Blend

For the mandarin croutons

■ 1⁄4 baguette, crust removed

■ 2 mandarins, finely zested

■ 1 tablespoon mandarin juice

■ 11⁄2 tablespoons olive oil

For the kingfish marinade

■ 1⁄2 cup mandarin juice

■ 1⁄4 cup chardonnay vinegar (or white wine vinegar)

■ 1⁄3 cup Al Brown orange and chilli oil (or extra virgin olive oil)

■ Flaky sea salt

■ 600g kingfish

■ Fresh dill and fresh red chilli

Preheat your oven to 180 degrees Celsius. To make the mandarin croutons, cut the baguette into 5-millimetre (or smaller) squares. You should have about 1 cup. Place the bread squares in a small mixing bowl with the mandarin zest and juice, and olive oil. With clean hands, gently mix together so the juice and zest is absorbed into the bread. Spread the croutons onto a large baking tray, and bake for about 5 minutes, until golden and crunchy. Remove from the oven, then cool, and store in an airtight container until required. For the kingfish marinade, whisk the mandarin juice and vinegar in a small mixing bowl, add the oil, then season with a generous amount of salt. Refrigerate until required. To serve, slice the kingfish as thinly as possible, and arrange on a platter or individual plates. Spoon liberal amounts of the chilled marinade over the fish. Pick small dill sprigs and arrange randomly over the fish and scatter the chilli. Sprinkle the little crisp mandarin croutons on top, and serve.

Video series Tipping Point follows Al Brown’s winemaking journey with Constellation Wines. You can watch the series at play.stuff.co.nz/page/tippingpoint. Use our Lifemag10 code at tippingpointwines.co.nz for a Stuff reader 10 per cent discount. This content was created in partnership with Constellation Wines. Read more about how Stuff manages partnership content at stuff.co.nz/advertising-related-content.