Kingfish with yuzu dressing

Name: Kingfish with yuzu dressing
Cook time: 30 min
Yield: 4 as a starter
Cuisine: Modern Australian
Ingredients: 3 tbsp glutinous rice; 1 x 600g sashimi-quality, mid-fillet piece of kingfish (or ocean trout), skin and pin bones removed, cut into 4mm-thick slices; 1 tsp white peppercorns, finely crushed; 1 jalapeno, finely sliced; 4 spring onions, white part only, finely julienned; 2 segments of pomelo (or finger lime or Meyer lemon**), pith removed and crumbled to separate the vesicles; 1 handful of coriander leaves

Karen Martini

October 7, 2022

Kingfish crudo with a zippy yuzu dressing.William Meppem

easyTime:< 30 minsServes:4 as a starter

This is a sensational dinner party starter – zippy, refreshing and packed with flavour. The dashi powder ups the umami and the yuzu juice* adds a floral-lemon zing that's distinctively Japanese. The beauty of this dish lies in the luxurious texture and quality of the fish, so do seek out the freshest and best. This is a dish where you can prep the components in advance, which enables it to come together quickly.

Ingredients

3 tbsp glutinous rice
1 x 600g sashimi-quality, mid-fillet piece of kingfish (or ocean trout), skin and pin bones removed, cut into 4mm-thick slices
1 tsp white peppercorns, finely crushed
1 jalapeno, finely sliced
4 spring onions, white part only, finely julienned
2 segments of pomelo (or finger lime or Meyer lemon**), pith removed and crumbled to separate the vesicles
1 handful of coriander leaves

For the yuzu dressing

2 tbsp extra virgin olive oil
1½ tbsp light Japanese soy sauce
1 tbsp yuzu juice (or Meyer lemon juice)
1 tsp dashi powder

Method

1. Lightly toast the rice in a dry frying pan over medium heat. Move the rice constantly with a wooden spoon for about 10 minutes until lightly coloured, then tip into a bowl to cool slightly. Grind in a spice grinder or use a mortar and pestle until you achieve a coarse powder.
2. Combine the dressing ingredients in a small bowl.
3. Lie the sliced fish on a serving plate and spread out to overlap just slightly.
4. Sprinkle the pepper and jalapeno over the fish. Pile on the spring onion so the pieces all face the same way. Top with the pomelo flesh and coriander, then spoon over the dressing. Scatter 2 teaspoons of the rice powder on top and serve.
Tip: Don't be too fussy with the presentation: the less formal it is, the prettier it looks.
*Yuzu juice is available from Asian grocers.
**Meyer lemons are sweeter than regular lemons. They can be used raw or cooked.