Hiramasa Kingfish Kuwayaki Fillet

By Shaun Presland, Executive Chef - Saké Restaurant

This beautifully succulent crisp-skinned Kingfish fillet nestles in a rich, hearty sauce that’s packed with flavour and accompanied by shiitake mushrooms gently sautéed in butter soy.  Rustic Japanese fare at its finest, courtesy of one of Australia’s leading Sushi Chefs and the Executive Chef of the acclaimed Saké Restaurant, Shaun Presland.

Hiramasa Kingfish Kuwayaki

Serves 2

2 x 150g Hiramasa Kingfish fillets, skin on, pin-boned
1-2 green onions
Plain flour, to dust fish
Salt flakes
Vegetable oil, to pan fry
3cm piece ginger, peeled
150g mixed mushrooms, sliced (Shaun uses shiitake, shimeji, enoki)
6 chives,chopped

Kuwayaki sauce
90ml saké
45ml mirin
45ml Japanese gluten-Free or regular soy sauce (Shaun uses Kikkoman GF Soy)
45ml dashi stock
45g sugar

Butter Soy (This amount is needed to whip but only 50g for recipe. Extra keeps 6 months.)
250g unsalted butter, at room temperature
50ml Japanese white (shiro) soy sauce
50ml Japanese light soy sauce
10g chopped shiro kombu or kombu furikaki rice sprinkles
25g chopped chives

Method

Preheat oven to 180oC/fan forced 160oC.

Separate green onion into white and green sections. Shred or finely slice lengthways and soak separately in cold water to crisp and curl.

Score the fish skin lengthways to only 1mm deep. Pat dry with paper towel and lightly flour the flesh side with flour, shaking off any excess. Sprinkle skin with salt.

Place skin side down into a cold, oiled ovenproof frypan, pressing down gently on fish as the heat comes up (you want the fish to stick to the pan . It will pop off later). Swirl the oil round a little to get a nice browning of the skin. After 2-3 minutes, place the frypan in the preheated oven for 7 minutes.

In another medium frypan, simmer sauce until reduced by half. Grate ginger and squeeze the ginger juice into the sauce. Remove pan from the oven and gently place fish, flesh side down, into the sauce reducing on the stove.

Heat 50g butter soy in another medium frypan over a moderate heat. Add mushrooms, and saute lightly for a few minutes, until just softened. Stir in chives.

Once the sauce coats the back of a spoon take it offf the heat and place fish on serving plates. Garnish with butter soy mushrooms and green onions.

Kuwayaki sauce: Prepare the sauce by combining all ingredients in a small saucepan and bring to the boil to dissolve the sugar. Set aside to cool. Can be refrigerated in a covered container for one month.

Butter Soy: Whisk butter in an electric mixer until it turns white and doubles in volume. Fold in soy sauce, kombu and chives. Shape into logs on greaseproof paper and roll up. Wrap in foil and freeze for up to 6 months. Use instead of a knob of butter on vegetables, corn, grilled fish or steak.

Notes: White (shiro) soy sauce and shiro kombu are available from Japanese grocery stores.

Shaun Presland Sake Restaurant

Shaun preparing the Kingfish Kuwayaki at Sydney Seafood School with Brigid Treloar.

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

Kingfish Kawasaki by Shaun Presland