Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cured kingfish with avocado picked jicama. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cured Kingfish with Avocado Picked Jicama Inspired by China Doll Restaurant, Sydney. Kingfish, cucumber, jicama and pickled jalapeño tostadas Yes, of course, you could drink all manner of wines with this bold and vibrant dish. Make a well in the middle of the flour, add salt and in a separate bowl add squid ink to eggs and whisk. Add egg mix to flour and begin to combine working from the outer edge to the middle until dough has formed.
Cured Kingfish with Avocado Picked Jicama is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Cured Kingfish with Avocado Picked Jicama is something that I’ve loved my entire life. They’re nice and they look wonderful.
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:
- Make ready pickled jicama
- Get 1/2 teaspoon sea salt
- Take 100 g jicama, cleaned, cut into matchstick
- Prepare 100 ml sugar syrup
- Get 100 ml rice vinegar
- Make ready cured kingfish
- Make ready 400 g sea salt
- Prepare 150 g sugar
- Get 100 g ginger, finely grated
- Prepare Zest of 4 lemons
- Prepare 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Get pickled cucumber
- Get 1 teaspoon sea salt
- Prepare 1 1/2 teaspoons caster sugar
- Take 200 g Lebanese cucumber, sliced 3-5 mm
- Get avocado
- Make ready 1 medium ripe avocado
- Make ready 2 tablespoon olive oil
- Get 1 tablespoon lime juice
- Take 1/4 teaspoon salt
- Prepare 1/4 teaspoon sugar
- Take 1/4 teaspoon cayene pepper
- Prepare yuzu tamari dressing
- Get 50 ml olive oil
- Make ready 1 tablespoon tamari
- Get 1 tablespoon yuzu
- Make ready 2 teaspoon sugar
- Get 1 teaspoon tsuyu no moto
- Get garnish
- Make ready 2 tablespoon baby radish herbs
- Take 2 tablespoon black sesame seeds
- Make ready 2 tablespoon puffed rice
In a bowl place the avocado, tomato, onion, jalapeno, lime juice, chopped grilled jicama, chopped grilled pineapple, cilantro, and black lava salt to season. Cure the swordfish for one hour with lava salt, black pepper, and sugar. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper.
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 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.
For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. This purple cabbage and jicama slaw is simple, light and refreshing. It stores well when you make a big batch.
So that is going to wrap it up with this exceptional food cured kingfish with avocado picked jicama recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!