Hello, I’m Laura. Today, we’re going to make cured kingfish with avocado picked jicama recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little 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 well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Cured Kingfish with Avocado Picked Jicama is something which I have loved my entire life. They are nice and they look fantastic.
To bewith this recipe, we have to 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
- Make ready 1/2 teaspoon sea salt
- Take 100 g jicama, cleaned, cut into matchstick
- Make ready 100 ml sugar syrup
- Take 100 ml rice vinegar
- Prepare cured kingfish
- Get 400 g sea salt
- Make ready 150 g sugar
- Get 100 g ger, finely grated
- Prepare Zest of 4 lemons
- Prepare 1 fillet or about 600 g Hiramasa Kingfish, skinned
- Prepare pickled cucumber
- Prepare 1 teaspoon sea salt
- Prepare 1 1/2 teaspoons caster sugar
- Take 200 g Lebanese cucumber, sliced 3-5 mm
- Take avocado
- Prepare 1 medium ripe avocado
- Make ready 2 tablespoon olive oil
- Make ready 1 tablespoon lime juice
- Get 1/4 teaspoon salt
- Get 1/4 teaspoon sugar
- Make ready 1/4 teaspoon cayene pepper
- Make ready yuzu tamari dressing
- Prepare 50 ml olive oil
- Prepare 1 tablespoon tamari
- Get 1 tablespoon yuzu
- Prepare 2 teaspoon sugar
- Take 1 teaspoon tsuyu no moto
- Get garnish
- Get 2 tablespoon baby radish herbs
- Make ready 2 tablespoon black sesame seeds
- Get 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, ger 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’s going to wrap this up for this special dish cured kingfish with avocado picked jicama recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
