Red Gurnard Marinated in Ryotei Miso, Ruby Grapefruit and Ginger Juice with Blackened Tomatoes
Photo by Ted Baghurst
- Fillet the gurnard and set aside. Reserve bone frame.
- Grate the whole head of ginger. Over a bowl, squeeze the grated ginger with your hands to release the juices. Discard pulp.
- Combine the ginger juice, miso paste, pulp and juice of the grapefruit, zest and juice of the lemon and sake to form a marinade.
- Place gurnard fillets in a dish and pour the marinade over. Cover and refrigerate for 3-4 hours. Preheat oven grill to the highest temperature.
- Bring a small pot of water to the boil. Boil the fish bone frame for 1 minute.
- Rinse under running water and wash and rub off all excess meat. Pat dry.
- Heat oil in a shallow pot.
- Shallow fry the bones until golden, then while hot roll the bones up and season with sea salt. Allow to cool.
- Blacken the skin of the Roma tomatoes by spearing with a skewer and holding over a gas flame or grilling on the barbeque.
- Carefully peel the charred skin and reserve. Finely dice the remaining tomato flesh.
- In a small bowl combine the diced Roma flesh, diced cherry tomatoes, diced cucumber, chipotle chili, coriander, sushi vinegar and soy sauce.
- Allow to stand for about 10 minutes.
- Cook the gurnard under the preheated the grill for about 6 minutes or until the miso begins to caramelise on the edges and red skin becomes crispy.
- Spoon the tomato mixture on to a serving platter or individual plates.Place the gurnard on top followed by blackened tomato skins and the crispy fish bones.
- Garnish with petals from the baby courgette flower.