Wasabi-Pickled Hiramasa Kingfish with Sweet Grilled Eel

Name: Wasabi-Pickled Hiramasa Kingfish with Sweet Grilled Eel
Cuisine: Australian
Ingredients: 2 teaspoons Yamamoto wasabi oil; 400 g Hiramasa kingfish (or Hamachi) fillet, skin and bones removed, cut from the middle of the fish; 2 golden shallots, finely diced; 100 ml Soy Wasabi Dressing; 400 g Hiramasa kingfish (or Hamachi) fillet, skin and bones removed, cut from the middle of the fish; 2 tablespoons bonito flakes; 1 Japanese grilled eel fillet (unagi), cut into 4 pieces crossways; 20 ml teriyaki sauce; 8 green shiso leaves; 6 tablespoons Sushi Rice; 1 tablespoon finger lime pearls; 2 teaspoons wasabi flying fish roe (tobiko); 2 teaspoons wasabi flying fish roe (tobiko); 1 Japanese grilled eel fillet (unagi), cut into 4 pieces crossways; 60 g sesame seaweed salad; 5 g dried arame seaweed, softened in warm water for 30 minutes then drained; 2 tablespoons chopped chives; 1 punnet shiso cress, snipped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is a magical combination of silky-textured kingfish (the prized Hiramasa from South Australian waters), the spicy heat of wasabi, the surprise citrus bursts from the pearls of finger lime and the luscious sweetness of grilled eel. The success of the dish lies in using premium-quality produce, dextrous knife skills and minimal cooking.

Ingredients

Asia
Oceania
Japan
Australia
Fish course
Pescatarian
Tokyo

Ingredients

Method