Cured Kingfish with Avocado Picked Jicama
Cured Kingfish with Avocado Picked Jicama

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Composition Cured Kingfish with Avocado Picked Jicama:
  1. Make ready pickled jicama
  2. You need 1/2 teaspoon of sea salt
  3. Prepare 100 g of jicama, cleaned, cut into matchstick
  4. You need 100 ml - sugar syrup
  5. Provide 100 ml of rice vinegar
  6. Provide for cured kingfish
  7. Need 400 g of sea salt
  8. Require 150 g - sugar
  9. Need 100 g ginger, finely grated
  10. Make ready of Zest of 4 lemons
  11. Make ready 1 fillet or about 600 g Hiramasa Kingfish, skinned
  12. You need pickled cucumber
  13. You need 1 teaspoon for sea salt
  14. Take 1 1/2 teaspoons - caster sugar
  15. Prepare 200 g of Lebanese cucumber, sliced 3-5 mm
  16. Need - avocado
  17. Get 1 medium ripe avocado
  18. Need 2 tablespoon - olive oil
  19. Give 1 tablespoon for lime juice
  20. You need 1/4 teaspoon for salt
  21. Require 1/4 teaspoon sugar
  22. Prepare 1/4 teaspoon - cayene pepper
  23. Give for yuzu tamari dressing
  24. Get 50 ml - olive oil
  25. Give 1 tablespoon tamari
  26. You need 1 tablespoon yuzu
  27. Need 2 teaspoon of sugar
  28. Provide 1 teaspoon tsuyu no moto
  29. Make ready - garnish
  30. Give 2 tablespoon - baby radish herbs
  31. Take 2 tablespoon of black sesame seeds
  32. You need 2 tablespoon for puffed rice
Cured Kingfish with Avocado Picked Jicama making process:
  1. For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes
  2. Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.
  3. For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.
  4. Cut the fillet on either side of the lateral spine, remove any bloodline.
  5. Put one third of the mix on the bottom of a tray or large plate.
  6. Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.
  7. Leave to cure at room temperature for 2 1/2 hours.
  8. Wash off the curing mix and pat dry.
  9. For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.
  10. Leave to marinate for 15 minutes
  11. Drain, Squeeze slightly to remove excess moisture.
  12. For Avocado: Blitz all ingredients together in a food processor until smooth.
  13. For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.
  14. To finish: Thinly slice the fish at an angle with a sharp knife
  15. Slightly curl each piece and arrange on a platter.
  16. Arrange the jicama and cucumber in around the kingfish.
  17. Place the avocado into a piping bag to dot around the platter.
  18. Drizzle enough of yuzu tamari dressing to anoint.
  19. Scatter over the baby radish, puffed rice and black sesame seeds.
  20. 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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