"Sustainability in the perfect quality"

  • Kingfish 1

  • Kingfish 2

  • Kingfish 3

  • Kingfish 4

  • Kingfish 5




Crispy skinned Kingfsh served on a salad of green mango, red and yellow capsicums with a tangy lime, coriander and mint dressing.

125ml lime juice 70ml fsh sauce 45g chopped palm sugar 1 lime zested 1 large fresh red chilli seeded and chopped fnely 1 green mango 1 red capsicum 1 yellow capsicum 1 long cucumber 2 cups bean sprouts 1 cup fresh coriander leaves 1/2  cup fresh mint leavesvegetable oil for cooking 6 x 150g pieces Kingfsh fllet, skin on  50g toasted peanuts, chopped 50g deep fried shallots

To make the dressing, mix the lime juice and fsh sauce.

Add the palm sugar to the mixture, stirring until it is dissolved. Add the lime zest and chilli, mix and set aside.Peel and grate the green mango.

Finely slice the capsicum and cucumber. Mix with the bean sprouts, coriander and mint leaves and ladle over some of the dressing. In a large frypan heat vegetable oil until hot.

Cook the Kingfsh fllets, skin side down, until the skin is golden and crisp. Turn the fllets and fry until cooked. To serve, place a pile of the salad onto each plate. Top with a piece of Kingfsh, skin side up. Sprinkle over the chopped peanuts and shallots.

Pan fried Kingfsh with cumin spiced pumpkin, chickpeas and spinach.

2 cloves garlic 25ml olive oil 1 teaspoon roasted ground cumin 1 teaspoon whole roasted cumin 1 teaspoon sea salt 50ml malt vinegar 50ml olive oilolive oil for cooking 400g peeled, diced and  blanched pumpkin200g cooked chickpeas 50g chopped toasted almonds 75g baby spinach leaves6 x 150g pieces kingfsh fllet salt and roasted, ground cumin 

Peel and fnely dice the garlic.

Heat the olive oil and sauté the garlic for 4-5 minutes.

Add both whole and ground cumin and the salt. Continue to sauté until garlic is crisp. Allow to cool then add the vinegar and oil. Heat the olive oil in a large frypan; add the pumpkin and chickpeas and sauté until lightly golden. Add the almonds and spinach, cook until spinach has wilted, add some of the garlic, cumin dressing, set aside and keep warm.Season the kingfsh pieces with a little salt and ground cumin. Sauté the fsh in olive oil until cooked. To serve pile the warm pumpkin mix onto 4 plates. Place the fsh on top, drizzle over a little more dressing and fnish with deep fried pumpkin chips.  

Summer salad of poached Kingfish with kipfer potatoes, baby asparagus and rocket with horseradish dressing.

750g Kingfish fllet, skin on 1-2 litres fsh stock 8 small kipfer potatoes 2 bunches baby asparagus, blanched  1 cup picked rocket leaves50ml lemon juice 50ml extra virgin olive oil 2 teaspoons horseradish relish salt and freshly ground pepper6 teaspoons salmon roe

Poach the Kingfish in a deep baking dish in just simmering fsh stock for 8-10 minutes until cooked. Allow to cool, remove the skin and fake the fesh into a bowl.Boil potatoes until soft, peel and cut into slithers. Place into a mixing bowl with the asparagus and rocket.To make the dressing, whisk together the juice, oil, horseradish,  salt and pepper.Add the fsh to the salad ingredients, drizzle the dressing over and toss together carefully. Divide between 6 serving plates, drizzle over a little extra dressing and top with salmon roe.



CARPACCIO OF RAW HIRAMASA WITH COCOCREAM


Ingredients

  • 320g Cleanseas Hiramasa Fillet (Sashimi Quality)
  • 60ml Coconut Cream
  • 1 Red Chilli (Finely Diced)
  • 1 Lime (Segmented)
  • 1 Juice Lime
  • 1 teaspoon Sea Salt
  • 1 Pomegranate (Seeds Extracted)

 
Methode

  • Finely slice the Kingfish about 2mm thin.
  • Spread the slices evenly over a flat plate without overlapping, about 80g per serve.
  • Drizzle a tablespoon of the coconut cream over the fish, then scatter over a confetti
    of finely diced chilli, as much or as little as you like.
  • Dot on some diced pieces of lime flesh and about a teaspoon of fresh lime juice.
  • Sprinkle with sea salt and pomegranate seeds.
  • Serve well chilled.


HIRAMASA WITH CUCUMBER SPOOM ON A BED OF AIOLI


Ingredients


For the fish:

  • 8-10 oz. fresh sashimi grade Hiramasa , thinly sliced
  • Fleur de Sel or similar type salt
  • Togarashi Shichimi (Japanese 7-spice chili powder)
  • 1 Icicle radish, very thinly shaved
  • Basil, stems removed
  • White Truffle Oil
  • For the aoli:
  • 1 egg yolk
  • 1 to 1 1/4 cup Canola or Grapeseed Oil
  • 1 garlic clove, smashed and roughly chopped
  • Yuzu juice to taste
  • salt to taste
  • For the cucumber foam:
  • 3 Japanese cucumbers, cut into chunks
  • 1 cup heavy cream
  • 2 Tbsp. Yuzu juice
  • salt to taste

Directions 


  •  

To make the aioli, combine the egg yolk, garlic, and 1 Tbsp. of yuzu in a blender. Blend untilt he garlic is incorporated, then slowly add the oil until the aioli becomes thick. Season to taste with salt and yuzu (the aioli should be fairly acidic). Reserve in a  plastic container in the fridge .

  • To make the foam, combine the cucumber, cream, and yuzu in a blender and puree until incorporated, about 1 minute (it will be fairly thick at this point). Strain 2-3 times through a fine chinois until all of the pureed meat is removed and only the green liquid remains. Season to taste with salt. Reserve in the fridge and transfer to a medium sized saucepan to foam.

To assemble, smear, streak, or dollop some yuzu aioli on a chilled plate. Lay the hiramasa on the aioli. Lightly sprinkle some finishing salt and shichimi over each slice, and lightly drizzle some truffle oil. Place some icicle radish on the fish, and top with the micro opal basil or shiso. Using an immersion blender, foam the cucumber liquid and place on and around the hamachi. Serve immediately.