Step 1

To make the pickling liquid begin by adding salt, sugar, water, mirin, and coriander seed to a pot. Bring these ingredients to the boil, remove from the heat and add vinegar.

Step 2

Once pickling liquid is chilled, pour over radish and allow to pickle overnight.

Step 3

Assemble all ingredients on top sourdough and dressing with olive oil.

TO SMOKE BARRAMUNDI AT HOME

Ingredients

500g table salt

250g caster sugar

20g (toasted) fennel seed

500g (skinless) barramundi lion

200g apple bark wood chips

method

Step 1

To cure barramundi, begin by combing salt, sugar and toasted fennel seeds and mix until combined.

Pour the salt mixture over skinless barramundi loin ensuring flesh is completely covered.

Step 2

Once cured, wash loin lightly until salt mixture is removed and allow to dry enabling the essential oils in the fish to rise to the top. After lion is cured and dry, place in a deep tray on a rack.

Step 3

Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish,  serve with wedges of lemons.

 STEP 4

Heat wood chips until they begin to smoke and catch on fire. Once wood chips are well alight, with a small amount of water extinguish the flames and allow wood chips to smoulder to produce smoke.

STEP 5

Add the smouldering wood chips to the deep tray containing the loin and wrap to trap the smoke. Leave for 15-20mins and then chill. Once chilled, slice thinly.