Hi, I am Marie. Today, we’re going to prepare cured kingfish with avocado picked jicama recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cured Kingfish with Avocado Picked Jicama Recipe
Cured Kingfish with Avocado Picked Jicama is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Cured Kingfish with Avocado Picked Jicama is something that I have loved my whole life.
To bewith this recipe, we must 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 it.
The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
- Make ready pickled jicama
- Prepare 1/2 teaspoon sea salt
- Get 100 g jicama, cleaned, cut into matchstick
- Prepare 100 ml sugar syrup
- Get 100 ml rice vinegar
- Prepare cured kingfish
- Get 400 g sea salt
- Make ready 150 g sugar
- Get 100 g ginger, finely grated
- Get Zest of 4 lemons
- Get 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Prepare pickled cucumber
- Get 1 teaspoon sea salt
- Take 1 1/2 teaspoons caster sugar
- Make ready 200 g Lebanese cucumber, sliced 3-5 mm
- Make ready avocado
- Prepare 1 medium ripe avocado
- Make ready 2 tablespoon olive oil
- Prepare 1 tablespoon lime juice
- Make ready 1/4 teaspoon salt
- Take 1/4 teaspoon sugar
- Take 1/4 teaspoon cayene pepper
- Prepare yuzu tamari dressing
- Prepare 50 ml olive oil
- Take 1 tablespoon tamari
- Prepare 1 tablespoon yuzu
- Prepare 2 teaspoon sugar
- Get 1 teaspoon tsuyu no moto
- Make ready garnish
- Make ready 2 tablespoon baby radish herbs
- Take 2 tablespoon black sesame seeds
- Take 2 tablespoon puffed rice
Instructions 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 line.
- 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 special dish cured kingfish with avocado picked jicama recipe. Thank you very much for your time. I am sure 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, friends and colleague. Thank you for reading. Happy cooking.
