Greg Doyle, Grant King, Katrina Kanetani

Raw Kingfish with Sweet Ginger and French Shallot Dressing – Garlic Chives

Name: Raw Kingfish with Sweet Ginger and French Shallot Dressing – Garlic Chives
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 tablespoons peanut oil; 100 g (3½ oz) french shallot brunoise; 1 small handful baby garlic chives; 4 × 60 g (2¼ oz) fillets of kingfish, sea bass or hamachi; juice of 12 limes; 100 ml (3½ fl oz) fish sauce; 4 × 60 g (2¼ oz) fillets of kingfish, sea bass or hamachi; 4 × 60 g (2¼ oz) fillets of kingfish, sea bass or hamachi; 80 ml (2½ fl oz) organic soy sauce; 380 ml (13 fl oz) dashi stock; 4 garlic cloves in a fine brunoise; 80 g (2¾) chopped pickled ginger; 4 teaspoons red chilli in a fine brunoise; 80 g (2¾ oz) ginger brunoise; 380 ml (13 fl oz) sugar syrup; 420 ml (14½ fl oz) rice vinegar

Preparation info

Serves
4

Difficulty
Complex

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Sweet Ginger and French Shallot Dressing

4 tablespoons peanut oil
100 g (3½ oz) <

Oceania
Australia
Sydney
Starter
Pescatarian

Method

First make the dressing. Place a large saucepan over very low heat. Add the peanut oil, shallot, ginger and chilli and sweat without colouring until cooked through. Deglaze the ingredients in the pan with the rice vinegar and cook until slightly reduced, then add the sugar syrup, dashi stock and soy sauce. Bring to the boil, then simmer for 45 minutes. Remove the pan from the h