Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cured kingfish with avocado picked jicama. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cured Kingfish with Avocado Picked Jicama is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Cured Kingfish with Avocado Picked Jicama is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook cured kingfish with avocado picked jicama using 32 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
- Prepare pickled jicama
- Get 1/2 teaspoon sea salt
- Get 100 g jicama, cleaned, cut into matchstick
- Make ready 100 ml sugar syrup
- Prepare 100 ml rice vinegar
- Take cured kingfish
- Take 400 g sea salt
- Make ready 150 g sugar
- Get 100 g ginger, finely grated
- Prepare Zest of 4 lemons
- Get 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Make ready pickled cucumber
- Prepare 1 teaspoon sea salt
- Take 1 1/2 teaspoons caster sugar
- Get 200 g Lebanese cucumber, sliced 3-5 mm
- Make ready avocado
- Prepare 1 medium ripe avocado
- Take 2 tablespoon olive oil
- Take 1 tablespoon lime juice
- Prepare 1/4 teaspoon salt
- Prepare 1/4 teaspoon sugar
- Make ready 1/4 teaspoon cayene pepper
- Make ready yuzu tamari dressing
- Take 50 ml olive oil
- Make ready 1 tablespoon tamari
- Prepare 1 tablespoon yuzu
- Get 2 teaspoon sugar
- Prepare 1 teaspoon tsuyu no moto
- Take garnish
- Prepare 2 tablespoon baby radish herbs
- Take 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 this up with this exceptional food cured kingfish with avocado picked jicama recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
