Heat a large saucepan of water to 67°C (153°F).
Whisk together the squid ink, oil and
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.
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