Scorched Hiramasa Kingfish
Scorched Hiramasa Kingfish
With ssamjang, furikake and samphire. A spicy Korean inspired dish with intriguing flavours.
- 200 g sashimi grade Hiramasa Kingfish fillet
- Furikake (seasoned Japanese mix of nori & sesame)
- Extra virgin olive oil
- Sea Salt
Ssamjang dressing
- 35 g Korean hot bean paste (gochujang)
- 35 g 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)
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Prepare 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.
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For the dressing, combine all ingredients together.
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Take 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.
