For the Coral Trout

• Combine salt and sugar.
• Pat the coral trout dry and coat evenly in cure.
• Refrigerate for 20 minutes. Rinse briefly under ice-cold water then pat completely dry.
• Return uncovered to the fridge for 10 minutes to firm up.
• Slice sashimi-style just before plating.

For the Davidson Plum Ponzu

• Blend pitted Davidson plums until smooth.
• Pass through a fine sieve to extract juice, discard solids.
• Whisk in the shiro dashi, white soy, mirin, brown rice vinegar, sugar, lime juice.
• Taste and balance carefully. The ponzu should be bright, savoury, gently sweet and clean — not aggressively sour.
• Chill until plating.

For the Lime Kosho

• In a mortar and pestle, pound chilli, lime zest, salt and sugar to a coarse paste.
• Add yuzu kosho and lime juice and mix until combined.
• Rest at least 20 minutes to allow flavours to develop.

For the Macadamia Cream

• In a high speed blender, blend raw and roasted macadamias with water until smooth.
• Add mirin, rice vinegar, salt and sugar.
• Blend thoroughly until silky then pass through a fine sieve.
• Adjust consistency with water if needed to achieve a smooth, pipeable cream.
• Transfer to piping bag and refrigerate.

For the Davidson Plum Skin Powder

• Remove skins from 2 plums.
• Place on paper towel and microwave in 30-second bursts until completely dry (approximately 4–6 rounds).
• Make sure you lift off the paper towel each time so it doesn’t stick.
• Place in a small blender and grind to a fine powder.
• Store in an airtight container until service.

To Plate

• Arrange sliced Cured Coral Trout on a chilled plate and season lightly with flaky sea salt.
• Pipe small dots of Macadamia Cream over the fish.
• Add restrained dots of Lime Kosho and scatter over Cucumber Brunoise and finger lime pearls.
• Lightly dust with Davidson Plum Skin Powder.
• Pour Davidson Plum Ponzu around the fish at the table.
• Serve immediately.