Kingfish

• 40 ml (1¼ fl oz) squid ink
• 20 ml (⅔ f

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 M