4 x 150g moki portions, skin on
1 lemon, peels only
80 ml vegetable oil
flaky sea salt
pea shoots, to garnish
1 ripe avocado
20g manuka ash
(Manuka ash can be made at home by placing small manuka wood chips in a hot frying pan and toasting them until they are completely burnt. Leave to completely cool then use a spice grinder to create very fine ash dust.)
Heat a heavy-based frying pan with half the vegetable oil until hot. Place the fish in the pan skin-side down for 4 minutes until the skin becomes crispy and the fish is ¾ cooked through.
Add the lemon peels to the pan with the remainder of the vegetable oil. Use a spoon to baste the hot oil over the fish to finish cooking it through.
Remove the fish from the pan and serve immediately skin-side up.
Cut the avocado in half lengthwise and remove the pip. Peel the avocado halves and lay them on a plate flat-side down.
Using a small fine-mesh sieve, dust the manuka ash lightly over the avocados. Place a sheet of clingfilm over the avocados and lightly press the ash against the avocados.
To serve, slice each avocado half into 4 slices lengthwise and serve two slices per plate.