For the Cure

• Combine lime zest, and half the red and green chillies, half the shallot, salt and sugar in a bowl.
• Add the kingfish fillet and turn to coat in the mixture.
• Place in the fridge for 20-25 minutes to cure.

For the Coriander Oil

• Blend the coriander leaves with the oil in a blender for 2-3 minutes (until the blender container is warm).
• Pass through a fine sieve lined with muslin and reserve for plating.

For the Pickled Chilli

• Heat rice wine vinegar, water and caster sugar in a saucepan until dissolved.
• Pour hot pickling liquid over the julienned chilli. Set aside.

For the Sriracha Mayo

• Mix kewpie and sriracha together and place in a squeeze bottle for serving.

For the Nori Crisp

• Heat oil in a medium saucepan.
• Mix tapioca starch with water to make a loose slurry.
• Tear and dip nori sheets into slurry and into the hot oil to fry until the tapioca starch bubbles and is crisp.
• Drain on paper towel and season to taste.

For the Kingfish Tartare

• In a small bowl combine remaining chillies, remaining shallot, 2 tablespoons of Coriander Oil, and season with salt and pepper.
• Rinse the cure off the Kingfish and pat dry, removing all moisture from the fish.
• Cut into a fine dice and combine with the chilli and coriander mixture. Season to taste.

To Serve

• Spoon some Kingfish Tartare into a 10cm ring mould sitting on your serving plate, garnish with the Pickled Chillies, Sriracha Mayo and a sprig of coriander.
• Place Nori Crisps on the side and serve with extra Coriander Oil on the side.