Easy Step to Making Yummy Cured Kingfish with Avocado Picked Jicama

Cured Kingfish with Avocado Picked Jicama is the nomero uno that appears to most people’s thought when it arrives to a comfort meal. Today, we will provide you instructions on serving a tasty Cured Kingfish with Avocado Picked Jicama.

Cured Kingfish with Avocado Picked Jicama

We hope you got benefit from reading it, now let’s go back to cured kingfish with avocado picked jicama recipe. To cook cured kingfish with avocado picked jicama you need 32 ingredients and 20 steps. Here is how you achieve that.

First of all, below are the ingridients that you should ready to make Cured Kingfish with Avocado Picked Jicama:

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

After readying the ingridients, now we are set to make our delightful 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..

Following on from the previous post where I talked a little bit about jicama (Chinese yam or 'patate/batate chinois' as it is locally known in Mauritius) and I promised to share the pickle preparation for it, here is one of the easiest method of pickling. Foie Gras Terrine and Pecan Praline. husk cherries, cider gelee, spiced pumpkin bread. Sturgeon & Sauerkraut Tart. mousseline – applewood smoke. Heat a small skillet over medium heat. Bring a small pan of water to a boil and add ancho chilis. pan fried pico de gallo, cremini mushrooms and portabella mushrooms, corn, cheddar cheese, avocado tomatillo salsa, fresh cilantro.

Recipe : Cured Kingfish with Avocado Picked Jicama

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