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Ingredients requirements for Cured Kingfish with Avocado Picked Jicama:
- Get of pickled jicama
- Get 1/2 teaspoon for sea salt
- Provide 100 g of jicama, cleaned, cut into matchstick
- You need 100 ml - sugar syrup
- You need 100 ml rice vinegar
- Take cured kingfish
- Provide 400 g for sea salt
- Need 150 g sugar
- Require 100 g ginger, finely grated
- Give Zest of 4 lemons
- Take 1 of fillet or about 600 g Hiramasa Kingfish, skinned
- Take of pickled cucumber
- Prepare 1 teaspoon sea salt
- Need 1 1/2 teaspoons of caster sugar
- Make ready 200 g - Lebanese cucumber, sliced 3-5 mm
- Provide for avocado
- Get 1 of medium ripe avocado
- Give 2 tablespoon of olive oil
- Get 1 tablespoon for lime juice
- Need 1/4 teaspoon - salt
- Need 1/4 teaspoon - sugar
- Need 1/4 teaspoon of cayene pepper
- Give yuzu tamari dressing
- Require 50 ml olive oil
- Need 1 tablespoon - tamari
- Require 1 tablespoon for yuzu
- Prepare 2 teaspoon for sugar
- Need 1 teaspoon for tsuyu no moto
- Prepare for garnish
- Need 2 tablespoon of baby radish herbs
- Need 2 tablespoon of black sesame seeds
- Get 2 tablespoon of puffed rice
Cured Kingfish with Avocado Picked Jicama making:
- For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes
- Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.
- For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.
- Cut the fillet on either side of the lateral spine, remove any bloodline.
- Put one third of the mix on the bottom of a tray or large plate.
- Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.
- Leave to cure at room temperature for 2 1/2 hours.
- Wash off the curing mix and pat dry.
- For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.
- Leave to marinate for 15 minutes
- Drain, Squeeze slightly to remove excess moisture.
- For Avocado: Blitz all ingredients together in a food processor until smooth.
- For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.
- To finish: Thinly slice the fish at an angle with a sharp knife
- Slightly curl each piece and arrange on a platter.
- Arrange the jicama and cucumber in around the kingfish.
- Place the avocado into a piping bag to dot around the platter.
- Drizzle enough of yuzu tamari dressing to anoint.
- Scatter over the baby radish, puffed rice and black sesame seeds.
- Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish.
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