Kingfish, apple, white radish

Sashimi-grade kingfish lightly seared for a couple of seconds on each side, sliced thin over shredded Granny Smith apple and white radish (daikon), dressed with ponzu and a scatter of black sesame seeds. Japanese restraint, served cold.

The brief sear is the Japanese tataki technique. A flash of heat on the surface (just enough to denature the proteins and develop a thin cooked edge) while the centre stays raw and silky. The contrast between cooked surface and raw centre is the point; eaten as straight sashimi the dish loses that small textural play.

Kingfish (hiramasa) is the right fish for this. The white-pink flesh is firm enough to slice cleanly and rich enough to stand up to the citrus ponzu without being dominated. Other sashimi-grade options (bonito, salmon, tuna) all substitute, each with their own character.

Granny Smith apple shredded fine is the bright counterpoint. The tartness reads as a foil to the rich fish in the same way that yuzu would in a Japanese kitchen; the white radish gives a peppery sharpness that anchors the bowl. Black sesame seeds for visual contrast and a nutty bite; chopped chives for a soft alliumic note. A small dish of extra ponzu on the side. A glass of cold sake or a dry junmai.