Kingfish Ceviche

Now, we are talking fine dining...

The kingfish is one most versatile and delicate fish used in food industry. It is premium and is purchased at a heavy cost. One of the reason I am fond of kingfish is because of its texture. Unlike Salmon or Trout it ticks all boxes for top sashimi graded dishes.

This simple recipe is soo easy to make and takes your palate to next level. Its a perfect blend of subtle flavours and textures.

In Australia, kingfish can be found from The North Reef, Queensland to Western Australia. Also in some parts of Tasmania. Interstingly, they were predominatly found in Sydney Harbour but their population saw a decline due to human set traps.

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Servings: 2 no.

Ingredients:

Ceviche Liquid:

1. Boiron 100% Lemon Puree (if not you can use fresh squeezed juice) : 500ml

2. Boiron 100% Lime Puree (if not use freshly squeezed juice) : 500ml

3. Mint: 1 bunch

4. Coriander: 1 bunch

5. Ginger: 20gms

6. Dijon Mustard: 5gms

7. Lemongrass: 1/2 bunch

8. Salt: as per taste

9. Chilli Red Deseeded: 1 no.

Mise En place:

1. Kingfish Skinless: 200gms

2. Shallots : 1 no.

3. Chilli Red: 1 no.

4. Mint & Corainder: 20gms each

5. Sweet Potato: 100gms

6. Extra Virgin Olive oil: 5ml

7. Lime Zest: 5gms

8. Watermelon Radish: 1 no.

9. Confetti Coriander: For garnish

10. Salmon Roe: 2 tsp

11. Caviar : 2 tsp

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Method:

Stage- 1 Ceviche Liquid

• Using a green chopping board, using the back of your knife bash lemon grass to release its flavours.

• Add washed deseeded chillies, coriander, dijon, mint, ginger to the purees.

• One can also use coriander roots as they have more flavour than leaves.

• Store it in fridge overnight and make sure its airtight. I prefer to wrap to see the change in colour as lemon starts extracting all the flavours.

• For best results, leave it refridgerated for 2 days. Strain the liquid and check seasoning.

Stage- 2 Mise en place

• Finely chop (brunoise) shallots, chillies (desseded), mint and corainder and store in separate containers.

• With the kingfish, ensure there are no bones and no skin on either sides. Using a sharp knife, in an angular motion slice it thinly without breaking the tissues.

• Using a mandoline, thinly slice watermelon radish and store in ice water.

• Peel and julienne sweet potato. Fry in hot oil at 150 degree celisus and sprinkle flake salt. Keep warm.

• Using a microplace, zest lime and mix with sea salt. Keep aside .

Stage- 3 Serving

• Using tweezers, place the kingfish slices on a polished black plate and place sliced radish in between.

• In a small bowl, mix chopped shallots, chillies, coriander and mint with the ceviche liquid. Pour into the centre of the plate. After 2 days, the colour of the liquid will be pale yellowish.

• Using wooden spoon, carefully place caviars to make it look colourful and add depth to the dish.

• Place fried sweet potatoes and garnish with confetti coriander.

• Drizzle olive oil and serve immediately.

Things to remember:

1. This dish is a delicacy and must be simple.

2. Always ask your fish monger for the freshest fish possible.

3. Once you try this recipe, serve immediately.