Kingfish sashimi with pear kimchi, wakame & sesame

Kingfish sashimi with pear kimchi, wakame & sesame

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love kingfish as sashimi. It has great texture and flavour due to its relatively high fat content. Also I love the spicy refreshing crunch of kim chi. The recipe I use is based on one by David Chang from Momofuku, but I omit the fermented prawn (shrimp) sauce and add pear to keep the kim chi more fresh and less ‘in your face’.

Ingredients

Quantity Ingredient
1 x 400g skinless sashimi-grade kingfish fillet, pin boned, bloodline removed
1 quantity Wakame & sesame salt

Kim chi

Quantity Ingredient
1/2 chinese cabbage
1 tablespoon sea salt
1 tablespoon sugar
10 garlic cloves
2cm knob fresh ginger, peeled and sliced
25g korean chilli powder
30ml fish sauce
30ml light soy sauce
4 spring onions, cut into 2 cm lengths
2 pears, julienned

Method

  1. For the kim chi

    Cut the cabbage portion in half lengthways. Cut across each portion, to give 2 cm pieces. Toss the cabbage in a large bowl with the salt and sugar. Place in a colander set over a bowl and leave in the fridge overnight.
  2. The next day, place the garlic, ginger, chilli powder, fish sauce and soy sauce in a food processor and blitz to a thick paste, adding a little water if necessary.
  3. Mix the paste with the cabbage, spring onion and pear. Place in a container and return to the fridge for at least 1 day. The kim chi will keep for up to 1 month, and will get better with age.
  4. To serve

    Cut the fish into slices 4 mm thick, then arrange in a line on a plate or platter. Sprinkle a thick line of the wakame salt along the middle of the whole row of fish. Place a mound of kim chi next to the fish; you may need to drain it a little first so the juice doesn’t run everywhere!
  5. Encourage your friends to dig in with chopsticks and enjoy with a crisp lager.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
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Wilson
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