Mike Reid served up a tasty ikejime kingfish sashimi with pickled fennel and a tangerine sauce on today’s episode of Sunday Brunch.

The ingredients are: 200g Ikejime Kingfish (or another meaty white fish), 20g pickled fennel, 100ml tangerine sauce, 50ml tarragon oil and fennel pollen, optional.

For tangerine sauce: 4 tangerines.