On the menu: David Chang's mackerel with kimchi puree

100g kimchi

grapeseed oil as needed

50g watermelon radish

50g red ball radish

sea salt

sugar

80g Brussels sprouts, dark outer leaves discarded

4 (110g) Spanish mackerel fillets

oil, for searing

white pepper

4 oysters, shucked

1g iwa nori

argan oil

Puree the kimchi in a blender or food processor. If thick, add a small amount of grapeseed oil.

Cut the watermelon radish into segments and toss with the pureed kimchi.

Slice the red ball radishes thinly and toss with a small pinch of salt and a large pinch of sugar to make a quick pickle.

Pull apart the Brussels sprouts, separating the leaves from the cores. Discard the cores. Prepare an ice water bath and put a large pot of water on to boil. Once it’s at a rolling boil, salt the water very well and quickly blanch and then shock the Brussels sprouts leaves. Drain well and reserve.

Season the mackerel with salt and white pepper. Heat a puddle of oil on a plancha, flat-top, or wide skillet over high heat. After a minute, add the mackerel skin-side down and sear it until the skin is blistered. Remove from heat and set aside.

To serve, put a dollop of kimchi puree on each plate and smear it with the back of a spoon. Cut the seared mackerel in half and stack the pieces on top of one another.

Arrange slices of red ball radish around the plate; nestle the shucked oyster up against the seared mackerel; arrange a few blanched Brussels sprouts leaves on the plate, scatter with the watermelon radish and iwa nori. Dot with argan oil and serve.

Serves 4