Huon Ocean Trout Sashimi, Radishes, Grapefruit

This recipe from Chef Josh Retzer of Stillwater is a fresh, bright and flavour packed take on Huon Ocean Trout sashimi. Delicate preparation and artful assembly is guaranteed to impress your guests or that someone special.

Huon Ocean Trout Sashimi, Radishes, Grapefruit
40 Minutes
1 Minutes


  • 1 Huon Ocean Trout belly
  • 2 Black radishes
  • 1 Watermelon radish
  • 2 Breakfast radishes
  • 3 Red radishes
  • 200ml White wine vinegar
  • 100ml Water
  • 50gm Salt
  • 80gm Sugar
  • 1tsp Yellow mustard seeds
  • 1 Bay leaf
  • 4 Black peppercorns
  • 2 Red grapefruits
  • 10gm Sliced fresh ginger
  • 30ml Light soy sauce
  • 20ml White soy sauce
  • 60ml Mirin
  • 10ml Black sesame seed oil
  • 12 Radish flowers
  • 40gm Trout roe


  1. 1

    Huon Ocean Trout

    For this dish to shine you need the freshest Ocean trout possible as it is a simple and raw dish. Thinly slice the belly and reserve in fridge

  2. 2


    On a Mandolin or with a sharp knife thinly slice one red radish, the watermelon radish, black radishes and breakfast radishes, put in a container and add some cold water to crisp up the radishes, then put them in the fridge. Meanwhile in a pot add the vinegar, water, salt, sugar, mustard seeds, bay leaf and peppercorns bring to a simmer, ¼ the left over red radishes and add to the pickle liquid, pour into a container and let pickle for at least 16 hours, the longer the better for a softer texture and more developed flavour.

  3. 3

    Grapefruit Dressing

    Juice the grapefruits and add juice to a bowl, add the rest of the ingredients and stir well.

  4. 4

    To Plate

    Decoratively place the Huon Ocean Trout and roe on the plate, add the radishes and flowers, dress the trout and serve.