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Hiramasa Kingfish, Miso Ceviche, Crispy Potato - Chef Recipe by Chase Kojima

Hiramasa Kingfish, Miso Ceviche, Crispy Potato - Chef Recipe by Chase Kojima


Ceviche Dressing:

70mL grapeseed oil
26mL gluten-free soy sauce
45mL yuzu juice
5g black pepper

Den Miso:

900g white miso
500g caster sugar
200mL sake
200mL mirin

Miso Ceviche Dressing:

50g den miso
1/2 tsp rice vinegar
1/2 tsp fresh lemon juice
1 tsp ceviche dressing

Crispy Potato:

3 potatoes
Salt to season

Remaining Preparation/Assembly:

1 green chilli
1/2 red onion
600g kingfish
1 lime
1 lemon
Sea salt crystals


Ceviche Dressing:

Add all the ingredients in a blender, apart from oil.

Turn on to high speed and slowly add the oil, to emulsify.

Set aside.

Den Miso:

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.

Crispy Potato:

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 C. Fry the potato in small batches until crispy. Remove from oil, set aside on paper towel and season with table salt.

Remaining Preparation:

Thinly slice 1 green chilli into 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 100g 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 2mL 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