1. Remove the pits from the umeboshi and chop finely.
2. In a mixing bowl, add umeboshi and enough olive oil to form a loose paste. Drizzle in
vino cotto and season to taste. Fold through spring onion stems.

1. Using your hands or a clean cloth, squeeze grated zucchini to remove as much liquid as possible. Discard the liquid and place zucchini into a large bowl.
2. Peel the avocado and smash with a fork, toss with a little lemon juice to stop oxidation.
3. Add the avocado to the zucchini along with the remaining ingredients, stir to combine.
If the mixture is too wet, add a little extra flour.
4. Heat enough olive oil in a frying pan on medium to high heat, Induction setting 7. Place
tablespoon dollops of mixture into the frying pan and fry gently on each side, 1-2 minutes
until cooked through.
5. Remove from the pan and drain briefly on paper towel before cooling on a wire rack.
Continue cooking with remaining batter.

1. Trim the fish of any skin and bone and remove bloodline. Using a sharp knife, slice across the fillet into medallions 1-2mm thick.

1. Serve the fritters at room temperature topped with sliced kingfish, umeboshi and garnish with coriander, chives and drizzle with olive oil.

• Kingfish should be prepared as close to serving as possible and kept chilled.
• If your cooktop has the Temp Control zone, heat the frying pan on Setting 1 to control the heat of the oil when frying the fritters.
• Umeboshi are fermented or pickled plums made from young sour Japanese fruit which
is a cross between an apricot and a plum. They can be found whole or as an umeboshi
paste or in vinegar form. They can be purchased from Asian grocery stores.