Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cured kingfish with avocado picked jicama. One of my favorites. 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 popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Cured Kingfish with Avocado Picked Jicama is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook cured kingfish with avocado picked jicama using 32 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
- Get pickled jicama
- Make ready 1/2 teaspoon sea salt
- Make ready 100 g jicama, cleaned, cut into matchstick
- Prepare 100 ml sugar syrup
- Prepare 100 ml rice vinegar
- Make ready cured kingfish
- Get 400 g sea salt
- Prepare 150 g sugar
- Make ready 100 g ginger, finely grated
- Take Zest of 4 lemons
- Make ready 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Get pickled cucumber
- Take 1 teaspoon sea salt
- Get 1 1/2 teaspoons caster sugar
- Take 200 g Lebanese cucumber, sliced 3-5 mm
- Get avocado
- Make ready 1 medium ripe avocado
- Take 2 tablespoon olive oil
- Take 1 tablespoon lime juice
- Take 1/4 teaspoon salt
- Make ready 1/4 teaspoon sugar
- Take 1/4 teaspoon cayene pepper
- Get yuzu tamari dressing
- Make ready 50 ml olive oil
- Take 1 tablespoon tamari
- Make ready 1 tablespoon yuzu
- Take 2 teaspoon sugar
- Prepare 1 teaspoon tsuyu no moto
- Make ready garnish
- Get 2 tablespoon baby radish herbs
- Prepare 2 tablespoon black sesame seeds
- Take 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 is going to wrap it up for this exceptional food cured kingfish with avocado picked jicama recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
