Method:

1. Place the fish fillet in front of you and slicing away from you, slice the thinnest pieces possible. Divide the fish between 4 chilled plates, placing it in the center of the plates.
2. To make the dressing, remove the tough outer parts of the lemon grass (reserve in freezer) slice the tender ends very finely, place in a bowl. Add the orange juice, ginger, salt, olive oil and lime juice. Taste the mix. If desired, you can blend in a vita mix for a fine marinade. It needs to be nice and acidic. If too acidic, simply add a touch more olive oil. Reserve at room temperature.
3. Finely slice the scallions, mix with the orange segments, finely sliced fennel, and watercress
4. To finish the plate, spoon the dressing over the fish, drizzling it to ensure you cover the fish. Reserve 4 tsp. Place the fennel, orange mixture on top of the fish. Drizzle reserved dressing over top. Add a pinch of sea salt, milled pepper. Garnish with lime zest and fennel fronds, scattering the sesame seeds over top. Serve immediately.

Chef's Tip: A trick we use in restaurants to get super thin pieces of fish is to place them on parchment paper, cover with food wrap, lightly pound them. Not too much pressure. Refrigerate, then when ready to serve, remove the wrap, invert the piece of parchment and peel back to show a nice thin fish portion.

If a "cooked" fish is to your liking, add dressing 10-12 minutes ahead of time, refrigerate until service time. The acid will cook the fish.