Justin North’s Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame

Name: Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Cuisine: Modern, Japanese
Ingredients: 400 g kingfish fillet (skin removed, pin bones removed); 250 g fine cooking salt; 100 g caster sugar; 1/2 red chili (seeded and roughly sliced); 10 g ginger; 1/2 bunch of coriander; 10 coriander seeds; 1 star anise; Zest of ½ lime; Zest of ½ lemon; 100 ml white dashi; 100 ml mirin; 50 ml white soy; 50 ml white virgin sesame oil; 1 punnet of baby cukes; 50 g mirin; 50 g sake; 50 g rice vinegar; 50 g water; 3 g caster sugar

Justin Northʼs Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame recipe tastes incredible. See ingredients & method below.

A beautiful Kingfish dish, perfect for any occasion.

Hiramasa kingfish also known as yellowtail amberjack, is a high-quality fish renowned for its firm texture, rich flavour and fat content. Very popular in Japanese cuisine particularly with sashimi and sushi due to its mild, sweet buttery flavour. Dashi is a light Japanese broth made from kombu seaweed and dried bonito flakes and has a wonderful savoury umami-rich flavour.... More

prep

yield

difficulty

Pairs with

Pinot Grigio

Semillon

Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame

Ingredients

Kingfish

400 g kingfish fillet (skin removed, pin bones removed)
250 g fine cooking salt
100 g caster sugar
1/2 red chili (seeded and roughly sliced)
10 g ginger
1/2 bunch of coriander
10 coriander seeds
1 star anise
Zest of ½ lime
Zest of ½ lemon

Dashi

100 ml white dashi
100 ml mirin
50 ml white soy
50 ml white virgin sesame oil

Pickled Cucumbers

1 punnet of baby cukes
50 g mirin
50 g sake
50 g rice vinegar
50 g water
3 g caster sugar

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Method

You'll need to prep this dish a day in advance to let the kingfish cure overnight.

Kingfish

Prepare the kingfish by removing bones, sinew, and bloodline.
Place the chilli, ginger, coriander stalks, coriander seeds and star anise together in a mortal and pestle, and grind to a paste. Then place it in a bowl and mix with the salt and sugar.
Zest the fruit over the salt mix. Mix everything together.
Rub the salt mix over the fish fillet so the fish is completely covered. Tightly wrap the fish in plastic wrap and allow it to marinate for 8 hours or overnight in the fridge.
Once marinated, rinse the kingfish lightly and pat dry. Keep in the fridge until use.

Dashi

Mix all the ingredients in a small bowl and set aside.

Pickled Cucumbers

In a medium-sized bowl, finely slice the cucumbers lengthwise on a mandolin. Mix in the remaining ingredients, and allow to sit for 30 minutes to lightly pickle.

To Serve

Dice the kingfish into 2 cm cubes, arrange neatly in your serving bowls, pour over the dashi mix, decorate with swirls of the pickled cucumber, sprinkle with the toasted sesame seeds and garnish with the fennel fronds and serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Justin North’s Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame

Justin Northʼs Marinated Hiramasa Kingfish, Dashi, Pickled Cucumber and Sesame recipe tastes incredible. See ingredients & method below.

A beautiful Kingfish dish, perfect for any occasion.

prep

yield

difficulty

Pairs with

Pinot Grigio

Semillon

Ingredients

Kingfish

400 g kingfish fillet (skin removed, pin bones removed)
250 g fine cooking salt
100 g caster sugar
1/2 red chili (seeded and roughly sliced)
10 g ginger
1/2 bunch of coriander
10 coriander seeds
1 star anise
Zest of ½ lime
Zest of ½ lemon

Dashi

100 ml white dashi
100 ml mirin
50 ml white soy
50 ml white virgin sesame oil

Pickled Cucumbers

1 punnet of baby cukes
50 g mirin
50 g sake
50 g rice vinegar
50 g water
3 g caster sugar

Method

You'll need to prep this dish a day in advance to let the kingfish cure overnight.

Kingfish

Prepare the kingfish by removing bones, sinew, and bloodline.
Place the chilli, ginger, coriander stalks, coriander seeds and star anise together in a mortal and pestle, and grind to a paste. Then place it in a bowl and mix with the salt and sugar.
Zest the fruit over the salt mix. Mix everything together.
Rub the salt mix over the fish fillet so the fish is completely covered. Tightly wrap the fish in plastic wrap and allow it to marinate for 8 hours or overnight in the fridge.
Once marinated, rinse the kingfish lightly and pat dry. Keep in the fridge until use.

Dashi

Mix all the ingredients in a small bowl and set aside.

Pickled Cucumbers

In a medium-sized bowl, finely slice the cucumbers lengthwise on a mandolin. Mix in the remaining ingredients, and allow to sit for 30 minutes to lightly pickle.

To Serve

Dice the kingfish into 2 cm cubes, arrange neatly in your serving bowls, pour over the dashi mix, decorate with swirls of the pickled cucumber, sprinkle with the toasted sesame seeds and garnish with the fennel fronds and serve.