Hiramasa Kingfish Crudo
Yield: 4
Delicate and refreshing, this Hiramasa kingfish crudo is lightly cured with lime zest, salt and Sichuan pepper before being thinly sliced and plated. Finished with creamy coconut, fragrant coriander oil, charred pineapple and crisp fresh vegetables, it’s a bright, elegant dish that balances citrus, heat and gentle sweetness in every bite.
Ingredients
Instructions
- Mix the Salt, Sugar, Lime zest and half the Sichuan Pepper together and sprinkle half onto a plate, place the Fish fillet on top and sprinkle the remaining mixture over the top. Pop into the fridge and cure for 30 minutes. The salt mix will become wet as it pulls moisture from the fish.
- Remove the Fish from the Salt mix and rinse under cold running water to remove the curing mixture, drain and pat dry with a paper towel. Cut into 1/2 cm thick slices and arrange carefully onto a serving plate and set aside.
- Wash the Coriander and place the stems and most of the leaves into the Braun Powerblend and add the Olive Oil. Reserve a few leaves for later.
- Blend until completely green and the temperature of the oil reaches around 60 degrees celsius.
- Pour into a fine stainer lined with a coffee filter or muslin and allow the green oil to drain from the coriander pulp. Discard the pulp and retain the oil.
- Preheat the Braun Contact Grill or a grill plate or BBQ to a high heat. Brush the Pineapple with olive oil, season with fresh Black Pepper and place onto the grill. Cook until charred on all sides approx. 4 minutes and remove. Set aside to cool, cut into cubes and season with a dash of pepper.
- To Serve - Spoon the Ayam Coconut Cream lite over and around the fish and drizzle a little Coriander oil over the top. Scatter the Radish, Cucumber slices, Onion, Coriander or Shiso leaves and Pineapple. Serve.