Min Kim is the executive chef at Sake in Sydney's Double Bay. This delicate dish is best served as part of a shared Japanese meal.
120g fillet of kingfish, cleaned and skin removed
150ml grapeseed oil
55ml soy sauce
100ml yuzu juice
Zest of yuzu
80ml garlic puree
20g black pepper
60g white miso
15ml mirin
15ml sake
For garnish:
1 shishito (Japanese chilli or pepper), finely sliced (reserve in lemon juice until served)
pinch of chives, chopped in 2cm lengths
3-4tsp Osetra caviar
Slice kingfish into 12 pieces, then season with salt and black pepper. Set aside.
2. For yuzu miso, combine all ingredients together, then blend in a mixer until smooth. Strain through a fine sieve, and keep in a squeeze bottle.
3. To serve, artistically place the slices of kingfish on a long, narrow serving platter. Place a little caviar or chives on each alternate piece. Sprinkle with shishito.
4. Dribble a little of the dressing (approx 20ml) around the plate. (Alternatively, coat the kingfish in a little of the dressing for a more intense flavour.)
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