Ingredients:

• 750g Caramari tubes, scored and thinly sliced
• 1 tbsp sea salt flakes
• 1 tsp white pepper
• ½ tsp dried chilli flakes
• ½ chinese five-spice
• ¼ cup cornflour
• ¼ cup plain flour
• Vegetable oil, for deep-frying
• Handful of rocket or baby spinach
• 10-12 Pikopiko shoots
• 3 Tomatoes cut into wedges
• Pinch of salt and pepper
• 100ml Avocado Oil
• 20g Mustard

 Fresh Fish

• 4 x 200g fresh fillets boned and skin on
• Olive oil
• Pinch of salt and pepper

 Garnishes

• 1 Large kumara
• 2 Lemons

1. Combine salt flakes, pepper, chilli and five-spice in a small bowl.
2. Combine cornflour and plain flour in another bowl.
3. Add two-thirds of salt mixture to flour mixture.
4. Stir until well combined.
5. Toss calamari in flour mixture, shaking off excess.
6.  Fill a heavy-based saucepan one-third with oil and put on medium-high heat.
7. Drop ¼ tsp flour mixture into hot oil; if it sizzles immediately, the oil is ready.
8. Deep-fry a quarter of the calamari for 2 minutes or until golden.
9. Transfer to prepared tray to drain. Deep-fry remaining calamari.
10.  To make salad, boil pikopiko in hot seasoned water until firm to the bite, drain and let cool.
11. Combine rocket, tomato wedges, pikopiko and squid into a bowl, dress with oil and mustard.
12. Season if required.
13.  Place olive oil into a fry pan and warm until hot, and once a tinge of smoke appears, salt the pan, and sear skin side of your selected fish fillet for 30 seconds to 1 minute, or until crispy, then turn over and pan-fry until cooked through. If the fish fillets are thick, you may need to continue the cooking of the fish, on a try, in the oven.
14. Peel washed kumara into shavings, dry thoroughly, and deep-fry until golden brown and crispy.
15. Lemon can be cut into 4 even wedges, lightly chard or seared in a fry-pan.
16.  Arrange the squid and pikopiko salad evenly on 4 large plates, place fish fillet with skin side up on the top, and garnish with kumara shavings and chard lemon.
17. Use more watercress dressing if required.