Samak Nayeh

250 g raw trevally, diced into 1 cm cubes
1 bunch chives, finely chopped
PICKLED RED ONIONS:--
1 red onion, peeled
20 g caster sugar
100 ml water
100 ml SIDS RASPBERRY VINEGAR
LEMON MAYO:--
250 ml SIDS RASPBERRY HONEY MAYO
2 egg yolks
1 tsp SIDS CRAZY LEMON
DRESSING:--
30 ml pomegranate molasses
30 g sumac
30 ml lemon juice
50 ml EV olive oil
SIDS SALT & PEPPER, to taste
LEBANESE BREAD CRACKER:--
1 piece Lebanese bread
50 ml EV olive oil

Preheat the oven to 160°C.
PICKLED RED ONIONS: thinly slice the onion. (or use a mandolin if you have one)
Bring the sugar, water and SIDS RASPBERRY VINEGAR to the boil in a small saucepan. Once boiled, add the onions and take off the heat. Leave to cool in the liquid.
Once cooled, remove the onions from the liquid and squeeze out any excess moisture. Chop finely.
LEMON MAYO: put in a blender with the egg yolks, SIDS RASPBERRY HONEY MAYO and SIDS CRAZY LEMON. Blend until a smooth paste is formed, drizzle in extra rice bran oil if necessary, to thicken. Spoon into a piping bag or squeeze bottle.
This will make more than needed, but the remaining mayo can be kept in the fridge for up to one week.
DRESSING: whisk together the pomegranate molasses, sumac, lemon juice and olive oil. Season to taste with SIDS SALT & PEPPER.
LEBANESE BREAD CRACKER: trim the edges of the Lebanese bread to create a square, then cut into five long strips. Peel apart the two layers of bread, so you have 10 strips. Lay these on a tray, brush with olive oil and season with SIDS SALT & PEPPER.
Bake until lightly golden and crispy, then cool.
To assemble, put the diced fish into a bowl. Pour over the dressing, half of the pickled onions and half of the chopped chives. Mix thoroughly for 30 seconds to emulsify the dressing and coat the fish.
Lay the bread crackers on a chopping board and spoon the fish mixture on top. Dot with lemon mayo, sprinkle with reserved pickled onions and chives.
Transfer to a serving platter and serve.