Stevie Parle’s Cod Crudo with Tomato Water and Basil Oil

For the cod cure

300g caster sugar

600g coarse sea salt

zest of 1 lemon

zest of 1 orange

For the tomato water (yields 400g)

400g Marinda tomatoes

400g vine tomatoes

20g fresh basil

4g fish sauce (we use colatura di alici)

16g sea salt flakes

16g sherry vinegar

16g white wine vinegar

10g caster sugar

4g black peppercorns

For the basil oil (yields more than needed):

228g fresh basil leaves

900g sunflower oil

To serve

1-2 Marinda tomatoes, sliced as thinly as possible with a sharp knife

180g cured cod (sliced)

100g tomato water

basil oil, to drizzle

a few segments of pomelo or grapefruit (optional)