Cured Hiramasa Kingfish with Pickled Avocado, Wasabi Pannacotta and Tempura Avocado

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Serves: 10
Prep Time:
Cook Time:

800g loin fillet of kingfish (skinned and all bloodlines removed)
500g coarse rock salt
250g sugar
2 limes (zest and juice)
3 star anise
12 coriander seeds

Wasabi Pannacotta
250ml milk
1 tbsp wasabi powder
½ tsp dashi powder
1 drop green food colouring
2g agar agar

Pickled Avocado
2 avocados
50ml rice wine vinegar
25g sugar
75ml water

Tempura Avocado
2 avocados
100g tempura flour
70ml soda water
Pinch of salt

Garnishes
Pickled daikon
Baby coriander
Baby shiso leaves
Baby radish (finely sliced)
Freeze dried soy sauce

Mix all ingredients together and place some of the mixture on a plate. Lay the fillet on top and cover with the rest of the mix. Wrap tightly and refrigerate for 3 hours.
Wash thoroughly, pat dry and leave refrigerated until ready to serve.

Wasabi Pannacotta

Place all ingredients in a pot, bring to a simmer and whisk for 1 minute. Refrigerate until set.
Mix in a blender until smooth, add a little extra milk if need be to blend smoothly. Place in a squeeze bottle.

Pickled Avocado

Chop avocado to desired size.
Bring vinegar, sugar and water to the boil until sugar dissolves. Cool.
Pour over avocado, leave until ready to serve.

Tempura Avocado

Slice avocado to desired size and shape.
Mix flour, water and salt until it forms a nice loose batter.
Dip avocado into batter and deep fry at 180ºC until crispy.
Drain on paper towel and salt.

Plating

Slice kingfish into thin slices and arrange on plates.
Squeeze four or five dots of wasabi pannacotta around kingfish. Add three pieces of pickled avocado and two pieces of tempura avocado also around the kingfish.
Garnish with slices of pickled daikon, radishes, baby herbs and then sprinkle with the freeze dried soy sauce.

Warren Turnbull - Assiette and District Dining, Sydney.