Pesce Crudo with Pounamu Dukkah

Put the slices of red onion in a ceramic bowl with the rice vinegar to macerate for 10 minutes.

Mix the miso paste into the mayonnaise until well combined.

Char the corn cob on the BBQ or over an open flame on your gas stove until well charred. Slice the nibs of corn carefully off the cob keeping them intact in small bits.

Slice the fresh fish fillet into thin slices and lay them on your serving dish. Place the corn nibs between the fish slices. Pipe some of the mayonnaise in small dollops onto the plate. Add spoonfuls of the Pounamu Dukkah to the plate. Drizzle the citrus olive oil generously over the fish. Drain the onion from its marinade and pull into small pieces. Top the dish with a few pieces of onion.