Grapefruit-Cured Red Gurnard and Buckwheat Rice

• 1 ruby grapefruit, skin on, sliced (reserve 2 segments for serving)
• zest of ½ an orange
• 1 cup

To make the marinade, combine the ruby grapefruit, orange zest, bonito flakes, red chilli, ginger, mirin, ponzu vinegar, soy sauce and yuzu juice in a medium-sized saucepan and heat but don’t boil. Remove from the heat and allow to cool.

Once the marinade is cool, divide it into one-third and two-thirds portions. Place the gurnard fillets in two-thirds of the marinade and set aside for