400g hiramasa kingfish fillet
20mL aji Amarillo
250mL fresh lemon juice
10mL soy sauce
5g black pepper, finely ground
10g garlic, finely chopped
5g ginger, finely chopped
75g caster sugar
120g white miso
Pickled jalapeno/golden shallot:
90mL white vinegar
6 tsp salt
2 fresh jalapenos, thinly sliced
5 golden shallots, thinly sliced
2 watermelon radish, sliced 1mm thick
1 punnet micro-coriander, picked
4 Tbs pomegranate seeds
Hiramasa kingfish fillet:
With a sharp knife, take skin off kingfish.
Slice fish in 2 long pieces, following the seam in the middle of the fish. Slice into 2mm thick slices, across the fillet.
Cut a piece of go-between onto the scales. Add slice of kingfish in a nice straight line until you have 80g-100g.
Put all ingredients into a bowl and mix well. Store in an air-tight container in the fridge.
Place sugar and small amount of water in a pot. When sugar and sake are dissolved, bring to a simmer and flambe the sake.
Add mirin and miso, stir until smooth. Cook for 20 minutes until thickened.
Bring water, vinegar, salt and sugar to the boil. Separate the pickle liquid into two containers.
Cool completely, then add thinly sliced jalapeno into one container and shallots into other.
Take the kingfish on the go-between and turn it upside down on the middle of the plate.
Drizzle ceviche dressing over the kingfish. Place one dot of miso dressing on each slice of fish.
Garnish with pomegranate seeds, watermelon radish, pickled shallots, jalapenos and micro-coriander.
This is not your traditional ceviche because the kingfish is not marinated in citrus dressing as long as usual. The sweetness of the miso and tartness of the citrus dressing and pomegranate work amazingly well together.
Recipe provided by Miss Moneypenny's Broadbeach