Duck Tacos with Cherry Salsa
Go festive for the festive season with this vibrant dish of reds and greens.
This dish is perfect if you are entertaining, as you can prepare everything (apart from the fish) the day before, and assemble when ready to eat.
The recipe incorporates two dressings that can be used on their own. The ceviche dressing can be used by itself in a prawn or seafood salad, while the den miso goes great with baked eggplant.
You will have some left from this recipe, so experiment!
70 ml grapeseed oil
26 ml gluten free soy sauce
45 ml yuzu juice
5 g black pepper
900 g white miso
500 g caster sugar
200 ml sake
200 ml mirin
Miso Ceviche Dressing:
50 g den miso
1/2 teaspoon rice vinegar
1/2 teaspoon fresh lemon juice
1 tsp ceviche dressing
Salt to season
1 green chilli
1/2 red onion
600 g kingfish
Sea salt crystals
Add all the ingredients in a blender, apart from oil.
Turn on to high speed and slowly add the oil, to emulsify.
In a pot over high heat, flame the sake and mirin to burn off the alcohol. Once you can no longer taste the alcohol, take the pot off the heat and whisk in the sugar until dissolved.
In a metal bowl, place the miso and slowly incorporate the liquid.
Over a pot of simmering water, place the bowl on top and cook out until the consistency is similar to warm caramel. Make sure you stir occasionally to stop anything from sticking or burning.
Set aside to cool.
Miso Ceviche Dressing:
Mix the ceviche dressing and den miso together.
Thinly slice 3 potatoes on a mandolin and cut into julienne (super fine strips). Wash under cold running water until the water runs clean, strain and dry with paper towel.
Heat oil to 145 degrees. Fry the potato in small batches until crispy. Remove from oil, set aside on paper towel and season with table salt.
Thinly slice 1 green chilli into chilli "o's" (circles). Wash under cold running water for 5 minutes, to remove some of the heat from the chilli. Strain and dry. Set aside.
Thinly slice half a red onion. Wash under cold running water for 5 minutes, to remove the strong raw onion flavour. Strain and dry. Set aside.
Fillet and skin the kingfish. Cut down the centre, removing the blood line. Thinly slice into sashimi pieces which are about 4cm x 2cm x 2mm, where a person eats 100 g each. Set aside.
Grate lime zest using a microplane or fine grater.
To Assemble the Dish:
In a bowl, place the kingfish and season with a small pinch of sea salt crystals, freshly cracked pepper and 2 ml of freshly squeezed lemon juice.
Add the desired amount of chillies and red onion.
Add the finished dressing. You only want to slightly coat the ingredients. If you add too much, it will over power the subtle taste of the kingfish. Mix carefully, don't be too rough with the fish. Arrange the fish in a little pyramid on the plate.
Top with some crispy potato and finish with freshly grated lime zest.
Recipe provided by Kiyomi