Kingfish Sashimi with Wasabi Mayonnaise
Hiramasa Kingfish from South Australia is a truly great farmed fish – aquaculture at its best, I think. Very fresh kingfish, carved and served as sashimi, is a great favourite in our family. I have to admit I love to eat kingfish raw (I’m happy as Larry to have nothing more with it than Extra Virgin Olive Oil and salt), but Colin prefers an acidulant with his to ‘cook’ the fish. Whether you trim the bloodline or not when carving the kingfish comes down to personal preference; some feel that showing the bloodline confirms the freshness of the fish. You can ask your fishmonger to remove it if you’re not confident doing it yourself. If carving the fish more than 5 minutes in advance of serving, be sure to cover it tightly with clingfilm to prevent oxidisation. The avocado and wasabi cream is a luscious accompaniment. It’s funny how I can’t eat chilli, yet I love horseradish and wasabi!
Step 1: Place the shallot and Verjuice in a small stainless steel saucepan over high heat. Bring to the boil and simmer for 6 minutes or until reduced to two tablespoons.
Step 2: Remove from the heat and stir in the Extra Virgin Olive Oil, then season to taste with salt and pepper. Set aside for 15 minutes or until cooled to room temperature.
Step 3: Holding on to the skin, thinly slice the kingfish with a sharp flexible knife. Overlap the slices on a serving dish. Discard the skin.
Avocado and wasabi cream
Step 4: Scoop the avocado flesh into a bowl and mash with the back of a fork (you could use a food processor if the avocado is not very ripe).
Step 5: Drizzle over the Verjuice, then mix in a little of the wasabi paste, tasting and adding more as desired.
Step 6: Stir in the mayonnaise until well combined, then add the chervil, if using. Taste and adjust the seasoning if necessary.
Step 7: Drizzle the cooled shallot mixture over the kingfish and garnish with mache leaves, if using. Serve with spoonfuls of the avocado and wasabi cream to the side and some lemon wedges, if you like.
2 small golden shallots finely chopped
130ml 1/2 cup Verjuice
60ml 1/4 cup Extra Virgin Olive Oil
To taste freshly ground black pepper
To taste sea salt
400g 1 kingfish fillet skin-on, trimmed of bloodline, if desired
1 handful mache (lambs’ lettuce) leaves to garnish
a few lemon wedges to serve