Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy

1.For pickled fennel, halve fennel lengthways, remove cores, then thinly slice lengthways on a mandolin and place in a preserving jar. Stir vinegar, sugar, 225ml water and a pinch of salt in a saucepan over medium-high heat until sugar dissolves, bring to a simmer, then pour over fennel. Cool to room temperature, then seal and refrigerate for at least 3 days. Pickled fennel keeps in a sealed container for two months and develops in flavour with time. This recipe makes more than you need, but it’s handy to have in the fridge.

2.For cured kingfish, combine ingredients except kingfish in a bowl. Place kingfish in a deep tray or dish, pour salt mixture over, turn fillet to coat, then cover and refrigerate for 4 hours. Rinse off curing mixture, pat kingfish dry with paper towels, wrap in plastic wrap and refrigerate until required. This step can be done up to a day in advance.

3.Place grapefruit segments on an oven tray and caramelise the surface with a blowtorch (or do this under a hot grill). Slice kingfish across the grain into 5mm slices and arrange on serving plates or a platter. Scatter with grapefruit, nasturtiums, radish, anchovies and a little pickled fennel. Mix olive oil and lemon juice in a bowl, season to taste, drizzle over kingfish and serve.