The Fast Way to Producing Yummy Cured Kingfish with Avocado Picked Jicama

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Cured Kingfish with Avocado Picked Jicama

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Here are the ingridients that are needed to serve a delicious Cured Kingfish with Avocado Picked Jicama:

  1. Take of pickled jicama.
  2. Get 1/2 teaspoon of sea salt.
  3. You need 100 g of jicama, cleaned, cut into matchstick.
  4. Get 100 ml of sugar syrup.
  5. Take 100 ml of rice vinegar.
  6. Get of cured kingfish.
  7. Get 400 g of sea salt.
  8. You need 150 g of sugar.
  9. Take 100 g of ginger, finely grated.
  10. Provide of Zest of 4 lemons.
  11. Take 1 of fillet or about 600 g Hiramasa Kingfish, skinned.
  12. Get of pickled cucumber.
  13. Get 1 teaspoon of sea salt.
  14. Use 1 1/2 teaspoons of caster sugar.
  15. Get 200 g of Lebanese cucumber, sliced 3-5 mm.
  16. Take of avocado.
  17. Prepare 1 of medium ripe avocado.
  18. Use 2 tablespoon of olive oil.
  19. Provide 1 tablespoon of lime juice.
  20. Provide 1/4 teaspoon of salt.
  21. Take 1/4 teaspoon of sugar.
  22. You need 1/4 teaspoon of cayene pepper.
  23. Use of yuzu tamari dressing.
  24. Get 50 ml of olive oil.
  25. Prepare 1 tablespoon of tamari.
  26. Provide 1 tablespoon of yuzu.
  27. You need 2 teaspoon of sugar.
  28. You need 1 teaspoon of tsuyu no moto.
  29. Provide of garnish.
  30. Prepare 2 tablespoon of baby radish herbs.
  31. Provide 2 tablespoon of black sesame seeds.
  32. You need 2 tablespoon of puffed rice.

Ready with the ingridients? Below are the sequences on preparing Cured Kingfish with Avocado Picked Jicama:

  1. For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes.
  2. Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using..
  3. For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand..
  4. Cut the fillet on either side of the lateral spine, remove any bloodline..
  5. Put one third of the mix on the bottom of a tray or large plate..
  6. Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix..
  7. Leave to cure at room temperature for 2 1/2 hours..
  8. Wash off the curing mix and pat dry..
  9. For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning..
  10. Leave to marinate for 15 minutes.
  11. Drain, Squeeze slightly to remove excess moisture..
  12. For Avocado: Blitz all ingredients together in a food processor until smooth..
  13. For Yuzu Tamari Dressing: Mix all ingredients together in a bowl..
  14. To finish: Thinly slice the fish at an angle with a sharp knife.
  15. Slightly curl each piece and arrange on a platter..
  16. Arrange the jicama and cucumber in around the kingfish..
  17. Place the avocado into a piping bag to dot around the platter..
  18. Drizzle enough of yuzu tamari dressing to anoint..
  19. Scatter over the baby radish, puffed rice and black sesame seeds..
  20. Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish..

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