Easiest Way to Prepare Quick Cured Kingfish with Avocado Picked Jicama

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The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:

1. Get pickled jicama
2. Prepare 1/2 teaspoon sea salt
3. Prepare 100 g jicama, cleaned, cut into matchstick
4. Prepare 100 ml sugar syrup
5. Prepare 100 ml rice vinegar
6. Take cured kingfish
7. Make ready 400 g sea salt
8. Prepare 150 g sugar
9. Get 100 g ginger, finely grated
10. Get Zest of 4 lemons
11. Take 1 fillet or about 600 g Hiramasa Kingfish, skinned
12. Make ready pickled cucumber
13. Prepare 1 teaspoon sea salt
14. Prepare 1 1/2 teaspoons caster sugar
15. Make ready 200 g Lebanese cucumber, sliced 3-5 mm
16. Make ready avocado
17. Prepare 1 medium ripe avocado
18. Take 2 tablespoon olive oil
19. Get 1 tablespoon lime juice
20. Prepare 1/4 teaspoon salt
21. Make ready 1/4 teaspoon sugar
22. Prepare 1/4 teaspoon cayene pepper
23. Take yuzu tamari dressing
24. Make ready 50 ml olive oil
25. Prepare 1 tablespoon tamari
26. Make ready 1 tablespoon yuzu
27. Take 2 teaspoon sugar
28. Make ready 1 teaspoon tsuyu no moto
29. Prepare garnish
30. Prepare 2 tablespoon baby radish herbs
31. Make ready 2 tablespoon black sesame seeds
32. Prepare 2 tablespoon puffed rice

Instructions to make Cured Kingfish with Avocado Picked Jicama:

1. For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes
2. Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.
3. For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.
4. Cut the fillet on either side of the lateral spine, remove any bloodline.
5. Put one third of the mix on the bottom of a tray or large plate.
6. Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.
7. Leave to cure at room temperature for 2 1/2 hours.
8. Wash off the curing mix and pat dry.
9. For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.
10. Leave to marinate for 15 minutes
11. Drain, Squeeze slightly to remove excess moisture.
12. For Avocado: Blitz all ingredients together in a food processor until smooth.
13. For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.
14. To finish: Thinly slice the fish at an angle with a sharp knife
15. Slightly curl each piece and arrange on a platter.
16. Arrange the jicama and cucumber in around the kingfish.
17. Place the avocado into a piping bag to dot around the platter.
18. Drizzle enough of yuzu tamari dressing to anoint.
19. Scatter over the baby radish, puffed rice and black sesame seeds.
20. Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish.

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