Hiramasa Kingfish Crudo

Name: Hiramasa Kingfish Crudo
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Hiramasa Kingfish fillet; 50g castor sugar; 50g fine salt; 1 lime, zest only; 1 tsp Sichuan pepper, toasted and ground; 3 baby cucumbers, sliced; 3 radishes, sliced into small batons; 1/2 red onion, thinly sliced; 1/4 small pineapple, thinly sliced; 200 ml Ayam Light Coconut Cream; 1 bunch coriander plus a few leaves for garnish; 150 ml extra virgin olive oil; Bunch of coriander or shiso leaves

With

Gary Mehigan

SERVES

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Ingredients

400g Hiramasa Kingfish fillet
50g castor sugar
50g fine salt
1 lime, zest only
1 tsp Sichuan pepper, toasted and ground
3 baby cucumbers, sliced
3 radishes, sliced into small batons
1/2 red onion, thinly sliced
1/4 small pineapple, thinly sliced
200 ml Ayam Light Coconut Cream
1 bunch coriander plus a few leaves for garnish
150 ml extra virgin olive oil
Bunch of coriander or shiso leaves

Method

Mix the salt, sugar, lime zest and half the Sichuan pepper together and sprinkle half onto a plate. Place the fish fillet on top and sprinkle the remaining mixture over the top. Pop into the fridge and cure for 30 minutes. The salt mix will become wet as it pulls moisture from the fish.
Remove the fish from the salt mix and rinse under cold running water to remove the curing mixture, drain and pat dry with a paper towel. Cut into 1/2 cm thick slices and arrange carefully onto a serving plate and set aside.
Wash the coriander and place the stems and most of the leaves into a blender and add the olive oil. Reserve a few leaves for later.
Blend until completely green and the temperature of the oil reaches around 60 degrees celsius.
Pour into a fine strainer lined with a coffee filter or muslin and allow the green oil to drain from the coriander pulp. Discard the pulp and retain the oil.
Preheat a grill plate or BBQ to a high heat. Brush the pineapple with olive oil, season with fresh black pepper and place onto the grill. Cook until charred on all sides, approx. 4 minutes, and remove. Set aside to cool, cut into cubes and season with a dash of pepper.
To serve: spoon the Ayam Coconut Cream Lite over and around the fish and drizzle a little coriander oil over the top. Scatter the radish, cucumber slices, onion, coriander or shiso leaves and pineapple. Serve.

Gary Mehigan

Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.