Hiramasa Kingfish Ceviche

By Shaun Presland, Executive Chef - Saké Restaurant

Hiramasa Kingfish has a delicate flavour and exquisite mouthfeel, making it the ideal white fish to showcase in a recipe as light, healthy and delicious as ceviche. Popular in coastal towns in South America, ceviche uses a method of curing the fish in lime juice before mixing it with a pop of chilli and crunch red onion, cucumber and crispy garlic chips. It’s a riot for the tastebuds and just about the coolest way to enjoy Hiramasa this side of Peru. Courtesy of the Executive Chef of the acclaimed Saké Restaurant, Shaun Presland.

Hiramasa Kingfish Ceviche

INGREDIENTS

150g Hiramasa Kingfish belly fillet, skin off
1/2 lime, juiced
Salt & ground white pepper
1/4 red onion
1/2 Lebanese cucumber, seeds removed, cut into 2cm pieces
5 mixed coloured cherry tomatoes, cut in half
2-3 coriander sprigs
Crispy garlic chips, to garnish (see *Notes)
Fried katafi, to garnish (see *Notes)

SWEET POTATO

1 small (approx. 85g) sweet potato (kumara), peeled, roasted & cooled
Pinch salt
2-4 tablespoons dashi, to taste

DRESSING (Makes about 2 1/4 cups)

100ml mirin
3/4 cup (185ml) rice vinegar
1/4 cup (60ml) grape seed oil
1/2 cup (125ml) Japanese soy sauce (Shaun uses Kikkoman Gluten Free)
1/4 cup (60ml) lemon juice
100g finely grated and drained brown onion
10g finely grated garlic

 

METHOD

Prepare dressing (see method below).

Puree roasted sweet potato until smooth with a pinch of salt and enough dashi to moisten to preferred consistency.

Dice fish into 2cm cubes. Place in a medium, non-metallic dish and toss with lime juice, salt and pepper. Set aside to marinate for 5 minutes.

Peel and thinly slice red onion and place in a bowl of tap water to soak for 5 minutes. Prepare cucumber and tomatoes. Drain onion and toss together with fish, cucumber and tomatoes. Drizzle with 1/4 cup (60mls) dressing and toss gently to combine.

Smear sweet potato puree across plates and arrange ceviche mix in the centre.

Garnish with crispy garlic chips and fried katafi.

Dressing: Bring mirin to a simmer in a small saucepan over a medium heat to burn off alcohol, and reduce to 1/4 cup (60mls). Set aside to cool.

In a medium bowl whisk together mirin, vinegar, oil, soy sauce and lemon juice.

Stir in onion and garlic. Store in an airtight container. Dressing can be refrigerated in a covered container for 1 month.

Roast sweet potato: Peel, dice and lightly toss sweet potato with vegetable oil. Place on a baking tray and roast in moderate oven (180oC/fan forced 160oC) for 15 – 20 minutes or until tender. Set aside to cool. This can be done a day ahead.

 

*NOTES: Crispy garlic flakes can be bought from Asian grocery stores or make your own by deep frying thinly sliced garlic cloves on moderate heat.

Dashi (Japanese stock) is made from infusing bonito flakes in hot water and strained (a convenience powdered form is also available).  Yuba is dried soy bean skin  – both can be found in asian grocery stores.

Katafi is a finely shredded pastry, available frozen from Middle Eastern grocery stores. Thaw and deep fry for about 30 seconds at 180  until golden and crispy. Cool and store in an airtight container.

Saké Restaurant – Sydney (The Rocks and Double Bay), Melbourne and Brisbane.

Hiramasa Ceviche by Shaun Presland