Ingredients
500g sashimi-grade kingfish, skin & blood line removed
80g umeboshi (japanese salty sour plums), seeds removed & finely chopped
1/3 cup finely chopped spring onion greens
2 tspn Maggie Beer Vino Cotto
Sea salt and freshly cracked black pepper, to season
2 tbspn finely chopped chives
500g sashimi-grade kingfish, skin & blood line removed
80g umeboshi (japanese salty sour plums), seeds removed & finely chopped
1/3 cup finely chopped spring onion greens
2 tspn Maggie Beer Vino Cotto
Sea salt and freshly cracked black pepper, to season
2 tbspn finely chopped chives
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Methods
Prep time: 15 mins.
METHOD
1
Thinly slice the Kingfish across the grain and divide into four equal amounts, then lay each portion in a circle (overlapping each piece) onto a piece of plastic wrap.
Tip: You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.
3
To plate up, take a layer of plastic wrap with the Kingfish and flip it onto a serving plate, then dress the centre with the Umeboshi mix, sprinkle with the chives and drizzle with some Extra Virgin Olive Oil just before serving.
Maggie's Tip: Raw fish needs to be kept chilled to the moment it is to be served.
Tip: Kingfish is a farmed fish therefore it's available all year round. It lends itself particularly well to spring and summer meals although when wanting to balance a rich meal at any time of the year - this fish creates a beautiful balance.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins.
METHOD
1
Thinly slice the Kingfish across the grain and divide into four equal amounts, then lay each portion in a circle (overlapping each piece) onto a piece of plastic wrap.
Tip: You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.
3
To plate up, take a layer of plastic wrap with the Kingfish and flip it onto a serving plate, then dress the centre with the Umeboshi mix, sprinkle with the chives and drizzle with some Extra Virgin Olive Oil just before serving.
Maggie's Tip: Raw fish needs to be kept chilled to the moment it is to be served.
Tip: Kingfish is a farmed fish therefore it's available all year round. It lends itself particularly well to spring and summer meals although when wanting to balance a rich meal at any time of the year - this fish creates a beautiful balance.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Vino Cotto 250mL
$20.50
Native Australian Ingredients
Entrée
