Red Gurnard Marinated in Ryotei Miso, Ruby Grapefruit and Ginger Juice with Blackened Tomatoes

Ted Baghurst

Ingredients

1 head	Ginger
1	Gurnard, red, bone in (Main)
200 g	White miso paste
1	Ruby grapefruit, juiced and with pulp scraped out and reserved (Main)
1	Lemon, Juice and zest
300 ml	Cooking oil
4 Tbsp	Sake
3	Roma tomatoes
6	Red cherry tomatoes, diced
6	Yellow cherry tomatoes, diced
⅓	Telegraph cucumbers, deseeded and diced
½	Red onions, diced
½ tsp	Chipotle peppers, soaked and chopped
½ cup	Fresh coriander, finely chopped
2 Tbsp	Soy sauce
4 Tbsp	Sushi vinegar
2	Courgette flowers, baby (optional)

Directions

1. Fillet the gurnard and set aside. Reserve bone frame.
2. Grate the whole head of ginger. Over a bowl, squeeze the grated ginger with your hands to release the juices. Discard pulp.
3. Combine the ginger juice, miso paste, pulp and juice of the grapefruit, zest and juice of the lemon and sake to form a marinade.
4. 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.
5. Bring a small pot of water to the boil. Boil the fish bone frame for 1 minute.
6. Rinse under running water and wash and rub off all excess meat. Pat dry.
7. Heat oil in a shallow pot.
8. Shallow fry the bones until golden, then while hot roll the bones up and season with sea salt. Allow to cool.
9. Blacken the skin of the Roma tomatoes by spearing with a skewer and holding over a gas flame or grilling on the barbeque.
10. Carefully peel the charred skin and reserve. Finely dice the remaining tomato flesh.
11. In a small bowl combine the diced Roma flesh, diced cherry tomatoes, diced cucumber, chipotle chili, coriander, sushi vinegar and soy sauce.
12. Allow to stand for about 10 minutes.
13. 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.
14. 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.
15. Garnish with petals from the baby courgette flower.