Makes 8 servings
2 drops orange oil
2 drops Banyuls vinegar
1/2 teaspoon finely grated ginger
2 teaspoons soy sauce
1/2 teaspoon finely crushed garlic
1 cup grapeseed oil
salt and pepper to taste
sliced ginger
8 ounces Hamachi (kingfish), thinly sliced
2 ruby red grapefruit, segmented
2 blood oranges, segmented
for garnish – baby cilantro, thinly sliced scallions, finely julienned parsley, micro spinach, chopped chives and chive sprigs
For the vinaigrette, combine the orange oil, vinegar, grated ginger, soy sauce and garlic; slowly add grapeseed oil. Season with salt and pepper.
For crispy ginger, blanch and shock young ginger slices; crisp slowly in grapeseed oil.
To serve, arrange Hamachi and citrus on plates. Drizzle with vinaigrette. Garnish with crispy ginger, greens and herbs.