Kingfish Crudo

The kingfish we use for this dish is farmed in Bream Bay, Northland

The kingfish we use for this dish is farmed in Bream Bay, Northland It is a very simple raw fish dish that is dressed in a soy dressing, avocado, radishes and crispy shallots.

Ingredients

Fish preparation

80g Kingfish per person

Avocado puree

6 ripe avocados
Juice of 3 limes
100g ice cubes
1 tsp Green food colouring , if avocado
is not very green
Salt

Shiso dressing

1600 mls shiso vinegar
800 ml soy sauce
2 Garlic clove
2 Coriander stalk & roots
70g Ginger
250ml Sake
1 chilli sliced
15g Bonito flakes

Crispy shallots

500g Peeled Shallots
1Lt Milk
1.5 LtCanola oil

Directions

Fish preparation

Fillet and skin the fish
Cure with flaky salt for 15 minutes
Rinse in Ice water, pat dry with Chuc cloth
Slice into long thin pieces (80 g total)

Avocado puree

Out everything into the blend until puree is silky smooth
Transfer the puree into 3 piping bags.
Tie the top and trim the excess.
Chill

Shiso dressing

Bring ingredients to a simmer, cool and then strain.

Crispy shallots

Slice Shallots 1mm thick on the mandoline.
Soak in milk to take out the bitterness.
Heat up canola oil to 170C
Gently fry shallots until crispy and golden. Drain on the paper towel and season with salt.

Store in airtight container