Scorched Hiramasa Kingfish

Scorched Hiramasa Kingfish

With ssamjang, furikake and samphire. A spicy Korean inspired dish with intriguing flavours.


  • 200g sashimi grade Hiramasa Kingfish fillet
  • Furikake (seasoned Japanese mix of nori & sesame)
  • Extra virgin olive oil
  • Sea salt
  • Ssamjang dressing
  • 35g Korean hot bean paste (gochujang)
  • 35g Korean fermented bean paste (doenjang)
  • 1 tbsp red wine vinegar
  • 1 tbsp vegetable oil
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tbsp sesame oil
  • Garnish
  • Edible flowers
  • Sea spray or samphire (optional)


  • Step 1Prepare the kingfish, trim all unwanted trim to leave a perfect clean fillet. Portion into 3mm thick slices then set aside in a bowl over ice to keep nice and cold.
  • Step 2For the dressing, combine all ingredients together.
  • Step 3Take the sliced Kingfish and arrange in slightly overlapped formation on plate. With a blowtorch, carefully scorch the left side of each piece till slightly charred, leaving the other side raw. Drizzle the dressing over the Kingfish and sprinkle each piece with furikake. Arrange sea spray and edible flowers. Finish with olive oil and a sprinkle of sea salt.

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