Seared Kingfish With Radish, Avocado & Wasabi

“I really love the textural elements in this dish – the softness of the avocado, the firmness of the kingfish, and the crunch of the nashi and radish. There’s a beautiful balance,” says chef Matt Moran.

“A word of advice: make sure you flambé the vodka long enough to burn out the alcohol or the flavour will be too dominant. You can find dried wakame and agar-agar at Asian supermarkets and some health food shops.”