Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cured kingfish with avocado picked jicama. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Cured Kingfish with Avocado Picked Jicama is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cured Kingfish with Avocado Picked Jicama is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have cured kingfish with avocado picked jicama using 32 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
- Take pickled jicama
- Get 1/2 teaspoon sea salt
- Make ready 100 g jicama, cleaned, cut into matchstick
- Prepare 100 ml sugar syrup
- Take 100 ml rice vinegar
- Get cured kingfish
- Take 400 g sea salt
- Make ready 150 g sugar
- Prepare 100 g ginger, finely grated
- Make ready Zest of 4 lemons
- Make ready 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Take pickled cucumber
- Prepare 1 teaspoon sea salt
- Prepare 1 1/2 teaspoons caster sugar
- Make ready 200 g Lebanese cucumber, sliced 3-5 mm
- Get avocado
- Get 1 medium ripe avocado
- Get 2 tablespoon olive oil
- Make ready 1 tablespoon lime juice
- Get 1/4 teaspoon salt
- Get 1/4 teaspoon sugar
- Take 1/4 teaspoon cayene pepper
- Make ready yuzu tamari dressing
- Prepare 50 ml olive oil
- Make ready 1 tablespoon tamari
- Get 1 tablespoon yuzu
- Make ready 2 teaspoon sugar
- Get 1 teaspoon tsuyu no moto
- Prepare garnish
- Make ready 2 tablespoon baby radish herbs
- Take 2 tablespoon black sesame seeds
- Take 2 tablespoon puffed rice
Instructions to make Cured Kingfish with Avocado Picked Jicama:
- For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes
- Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.
- For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.
- Cut the fillet on either side of the lateral spine, remove any bloodline.
- Put one third of the mix on the bottom of a tray or large plate.
- Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.
- Leave to cure at room temperature for 2 1/2 hours.
- Wash off the curing mix and pat dry.
- For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.
- Leave to marinate for 15 minutes
- Drain, Squeeze slightly to remove excess moisture.
- For Avocado: Blitz all ingredients together in a food processor until smooth.
- For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.
- To finish: Thinly slice the fish at an angle with a sharp knife
- Slightly curl each piece and arrange on a platter.
- Arrange the jicama and cucumber in around the kingfish.
- Place the avocado into a piping bag to dot around the platter.
- Drizzle enough of yuzu tamari dressing to anoint.
- Scatter over the baby radish, puffed rice and black sesame seeds.
- Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish.
So that’s going to wrap it up with this exceptional food cured kingfish with avocado picked jicama recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
