Recipe: Shark Bay pink snapper, Geraldton wax and black radish


By Jed Gerrard - Executive Chef of Wildflower, Perth.

Jed Gerrard is the Executive Chef of award-winning Perth's Wildflower restaurant. Gerrard combines Western Australia's local produce with Japanese ingredients, producing an elegant and fresh dish.

Serves: 5


Shark Bay pink snapper:

1 medium Shark Bay pink snapper

Yuzugoshou crème fraiche:

400 g crème fraiche (preferably 'Over the Moon' brand)

2 tbsp yuzukosho (fermented Japanese seasoning made from chilli peppers, yuzu peel and salt)

20 g lime juice

Geraldton wax parsley oil:

200 g parsley leaves

200 g spinach leaves

500 g grapeseed oil

30 g Geraldton wax (Australian native shrub)

Pickled apples:

4 medium Pink Lady apples

Juice of 1 lemon 

800 g sushi vinegar

400 g water (filtered)

200 g sugar

96 g katsuobushi flakes (dried, fermented, and smoked skipjack tuna)

Ginger snow:

10 L water

1 kg ginger sliced

250 g sugar

600 g sushi vinegar

600 ml white soy

2 stalks lemongrass

30 g Kaffir lime leaves

Fishbone broth: 

3 kg kingfish bones 

1 L white soy

200 g bonito flakes

500 g ginger

16 L water

100 g dashi

Lime juice

Finishing sauce:

450 g fishbone broth

900 g buttermilk

2 small pinch cayenne pepper

80 g lime juice

1g xanthan

9 g salt

Yuzugoshou dressing:

5 kg banana shallot (finely diced)

200 g chardonnay vinegar

500 g olive oil

250 g lime juice

30 g yuzugoshou paste

60 g salt

30 g sugar


Picked fennel tops


Karkalla (Australian native succulent) 

Black radish


Shark Bay pink snapper:

Fillet the snapper, then cut the fillets into thin stripes. Calculate 50 g portion per person.

Yuzugoshou crème fraiche:

Mix all ingredients together.


Geraldton wax parsley oil:

Combine all ingredients in a Thermomix. Set its timer for five minutes and temperature to 60o Celsius, blend on high for 10 seconds to break down leaves, then lower to speed 5 and allow mixture to cook. Once cooked, immediately chill oil over an ice bath, then strain through a filter for a minimum of six hours and store in freezer.


Pickled apples:

Dice apples finely and add immerse them in a bowl with lemon juice.

Bring vinegar, water and sugar to boil, whisking to ensure sugar dissolves. Add katsuobushi flakes and let them infuse for 30 minutes. Once steeped, pass the liquid through a superbag (flexible, inert and heat-resistant filter). Once cold, seal pickled apples in a vacum bag and store them for service. 

Ginger snow:

Slice ginger, bring water and ginger up to boil. Simmer for two hours, strain liquid. Infuse Kaffir lime leaves and lemongrass for 30 minutes. Strain liquid and season it with soy sauce and sushi vinegar.  Pass the liquid  through a one-litre suberbag.

Fishbone broth: 

Deep-fry the kingfish bones at 180o Celsius for three minutes. Simmer water fish bones ginger 45 minutes, steep bonito soy dashi for one hour and strain liquid.


Finishing sauce:

Blend the ingredients in a Thermomix, using speed 3 for three minutes, pass through an oil filter, setting it aside for service. Split with Geraldon parsley wax oil.


Yuzugoshou dressing:

Combine equal amounts of chardonnay vinegar and olive oil, enough to just cover shallots, season with lime juice, yuzugoshou and salt.


Compress the daikon into 7cm/10cm sheets. 

Blanch and pickle the Karkalla and the fennel tops - use the same method as the pickled apples.

Finely slice the black radish.


Smear the finishing sauce on the plate. Place the portioned fish slices on the middle of the plate. Add the yuzugoshou dressing to the fish. Then add ginger snow, pickled apples, pickled fennel tops, daikon, Karkalla and black radish on top of the fish. Drizzle some Geraldton wax parsley oil onto the plate.