• 12 thin slices of Red Snapper fillet
• 60ml grape seed oil
• 10ml white soy
• 1 teaspoon chopped chives
• 1 teaspoon sesame seeds
• Pinch Malden sea salt
• Squeeze lime juice

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Lay the slices of snapper on a plate, slightly overlapping.
Combine grape seed oil and white soy, then drizzle over snapper.
Garnish the dish by sprinkling the chives, sesame seeds and sea salt evenly over the plate, then finish with a squeeze of lime juice.
Chopped fresh chilli on the side is optional.

Match with Chandon Vintage Blanc de Blanc 2006