Reference to Serving Tasty Cured Kingfish with Avocado Picked Jicama
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To make an extraordinary Cured Kingfish with Avocado Picked Jicama, below are the materials needed:
- Use of pickled jicama.
- Take 1/2 teaspoon of sea salt.
- Provide 100 g of jicama, cleaned, cut into matchstick.
- Prepare 100 ml of sugar syrup.
- Prepare 100 ml of rice vinegar.
- Use of cured kingfish.
- You need 400 g of sea salt.
- You need 150 g of sugar.
- Prepare 100 g of ginger, finely grated.
- Provide of Zest of 4 lemons.
- Use 1 of fillet or about 600 g Hiramasa Kingfish, skinned.
- Use of pickled cucumber.
- Get 1 teaspoon of sea salt.
- Get 1 1/2 teaspoons of caster sugar.
- Get 200 g of Lebanese cucumber, sliced 3-5 mm.
- Get of avocado.
- Take 1 of medium ripe avocado.
- Get 2 tablespoon of olive oil.
- Use 1 tablespoon of lime juice.
- Provide 1/4 teaspoon of salt.
- You need 1/4 teaspoon of sugar.
- Get 1/4 teaspoon of cayene pepper.
- Prepare of yuzu tamari dressing.
- Provide 50 ml of olive oil.
- Use 1 tablespoon of tamari.
- Prepare 1 tablespoon of yuzu.
- You need 2 teaspoon of sugar.
- You need 1 teaspoon of tsuyu no moto.
- Take of garnish.
- You need 2 tablespoon of baby radish herbs.
- Provide 2 tablespoon of black sesame seeds.
- Provide 2 tablespoon of puffed rice.
After readying the components, now you are ready to make your 5-star Cured Kingfish with Avocado Picked Jicama by following the instructions on this section:
- 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..
Heat the oil in a large non-stick frying pan over a medium heat. This purple cabbage and jicama slaw is simple, light and refreshing. It stores well when you make a big batch. Watch my video on how to prepare jicama. This purple cabbage and jicama slaw is paleo and vegan.
Recipe : Cured Kingfish with Avocado Picked Jicama
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