Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cured kingfish with avocado picked jicama. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cured Kingfish with Avocado Picked Jicama is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Cured Kingfish with Avocado Picked Jicama is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have cured kingfish with avocado picked jicama using 32 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
- Take pickled jicama
- Get 1/2 teaspoon sea salt
- Make ready 100 g jicama, cleaned, cut into matchstick
- Make ready 100 ml sugar syrup
- Get 100 ml rice vinegar
- Get cured kingfish
- Make ready 400 g sea salt
- Prepare 150 g sugar
- Get 100 g ginger, finely grated
- Take Zest of 4 lemons
- Prepare 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Prepare pickled cucumber
- Take 1 teaspoon sea salt
- Make ready 1 1/2 teaspoons caster sugar
- Make ready 200 g Lebanese cucumber, sliced 3-5 mm
- Take avocado
- Prepare 1 medium ripe avocado
- Make ready 2 tablespoon olive oil
- Get 1 tablespoon lime juice
- Take 1/4 teaspoon salt
- Take 1/4 teaspoon sugar
- Make ready 1/4 teaspoon cayene pepper
- Make ready yuzu tamari dressing
- Make ready 50 ml olive oil
- Prepare 1 tablespoon tamari
- Prepare 1 tablespoon yuzu
- Prepare 2 teaspoon sugar
- Get 1 teaspoon tsuyu no moto
- Take garnish
- Prepare 2 tablespoon baby radish herbs
- Make ready 2 tablespoon black sesame seeds
- Prepare 2 tablespoon puffed rice
Steps to make Cured Kingfish with Avocado Picked Jicama:
- 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.
So that’s going to wrap it up for this special food cured kingfish with avocado picked jicama recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
