Preparation info

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By Brent Savage

Published 2010

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  • 40 ml ( fl oz) squid ink
  • 20 ml ( fl oz) olive oil
  • sea salt flakes
  • 500 g (1 lb 2 oz) piece of kingfish loin (see Note)


Heat a large saucepan of water to 67°C (153°F).

Whisk together the squid ink, oil and a pinch of salt in a bowl. Cut the kingfish widthways into 6 equal portions, add to the squid ink mixture and rub to coat well.

Place each portion in a small vacuum-seal or zip-lock bag. Follow the Masterclass on sous-vide cooking and cook the fish for 3 minutes.

Remove the kingfish from the bags. Trim the sides to neaten the shape — the kingfish should be quite rare in the middle. Set aside.