Zak and Tamar’s gochujang pōrae crudo

Mix the dressing ingredients together – bar the oils – to fully dissolve the paste. Once smooth, add the oils. Have a taste and make sure it is to your liking, add more sour or spice depending on your palate. Yes, the dressing has a punch, but it will be less obvious once combined with the other ingredients.

Slice your fish into bite size pieces about 5-millimetres thick – you don’t want it too thin; crudo should have some texture to it.

Slice your oranges into quarter moons the same thickness as the fish, and slice your green chilli into fine rounds.

On your chosen serving platter drizzle a layer (not a pool) of dressing, make sure to remix the dressing before drizzling. Save some of the dressing for later. Place a single layer of fish across the dressed plate.

Pop your orange pieces evenly across the plate – don’t cover all the fish, you should have about half the fish still showing through. Sprinkle your green chillies over as well (as many or as little as you like/can handle).

If you are serving this straight away carry on to the next steps. Otherwise pop it in the fridge for up to 30 minutes (any longer and the fish will cook in the citrus).

To finish, drizzle a bit more of the dressing over the crudo, then crush some seaweed sheets and tear the fennel fronds into 1-centimetre-ish bits and sprinkle over. Lastly season lightly with the shichimi tōgarashi powder.

Finished! What in the fine dining have you done!?! A feast for the eyes and most importantly the mouth!