Hiramasa – the king of fish

I recently bought some Hiramasa Kingfish fillets, not really knowing what I was going to do with them, but having some vague idea of using up rocket, mint and green mango from the fridge.  When I searched for recipes most of them were for either cured or sashimi-style fish and the ones that were for seared or roasted fish were too heavy and stodgy.  I remembered a recipe I had come across by Martin Boetz from Longrain that was for seared Kingfish with watermelon and roast shallot dressing.  I had made this previously but found the dressing too fiddly and the Kingfish too cooked (I prefer mine barely cooked – just warmed).  So I decided to just wing it and see what would happen.   The result was better than I had hoped; in fact, it was delicious and I will definitely make it again.  

Hiramasa Kingfish is a high-quality sashimi grade Yellowtail Kingfish, farmed under strict standards.  Hiramasa is the Japanese name for this fish –  it is highly regarded in Japan, where the fish is hand packed to avoid bruising.  Hiramasa Kingfish is the Australian name for this fish, and it is also a high quality sashimi grade fish. It has pale pink flesh with firm, large flakes and a sweet, rich flavor.  Hiramasa has a higher fat content, firmer texture and cleaner flavor than wild Yellowtail Kingfish (Amberjack).  Because of its firm fatty texture it is a perfect fish to use for sashimi and other raw fish dishes. More info: http://www.chefs-resources.com/seafood/finfish/hiramasa-kingfish/#ixzz4ZMrsUtau

Kingfish with mint, basil and watermelon

Serves 2
2 tbsp olive oil
2 kingfish fillets – skin on (about 2000g each)
120g watermelon cut into thin triangles
1 cup mint leaves
1 cup basil leaves
1/2 red onion, thinly sliced
4 red radishes, thinly sliced (on a mandolin)
6 green beans, sliced in half lengthways and blanched.
1 tbsp fried shallots
Dressing
2 tbsp soy sauce
1 tsp sugar
1/2 lime, juiced
1 tbsp mirin
1 tsp sesame seed oil
1/2 tsp salt flakes
2 small red chillis, finely chopped
 

Heat oil in a hot pan and sear fish on one side.  Remove from pan and rest.  The fish will probably come away from the skin.  Keep frying the skin until it is nice and crispy.  Remove and reserve for garnish.

Cut fish into slices.  Return pan to heat and deglaze with a splash of soy sauce and squeeze of lime juice.  Add sliced fish and turn to coat.  Remove from pan.

For dressing: mix all ingredients in a jar.

To serve:
Arrange mint leaves, basil, radish, onion, watermelon and green beans on plates.  Thinly slice the Kingfish then place on top of other ingredients.  Pour over dressing.  Scatter fried onion and shred or crumble the crispy fish skin over top.

 

Now I need to think of something else to do with my green mango, rocket and other bits and pieces.  It’s time for a fridge clean-out.

Apologies for lack of photo – I only realised how good the dish was towards the end – too late to take a photo.