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Belon's shima aji with pomelo and avocado


"James Henry's Belon is my new must-visit when in Hong Kong. Would you ask for the shima aji with pomelo and avocado recipe so I can make it back in Australia?"

Jean Danes, Darwin, NT

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To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

 

You'll need

250 gm piece of sashimi-grade kingfish 1 sheet kombu (about 15cm x 20cm), thin enough to wrap around kingfish (see note) 1/8 pomelo, peeled and segmented. 1 ripe avocado, cut into 5mm slices 5 gm (1cm piece) bottarga (see note) 1 tbsp finely chopped chives   Tosazu sauce 5 gm (12cm square) kombu 20 gm (1 cup firmly packed) bonito flakes (katsuobushi; see note) 1½ tsp white soy sauce (see note for gnocchi, at left) 1½ tbsp rice vinegar 1 tsp dark muscovado sugar 2 tsp mirin

Method

  • 01
  • Wrap kingfish in kombu then plastic wrap, and refrigerate for 4 hours to lightly cure.
  • 02
  • For tosazu sauce, bring kombu and 300ml water to just under a simmer in a small saucepan (3-5 minutes), then remove kombu. Add bonito flakes, white soy, vinegar and sugar, bring to the boil, simmer for 2 minutes, then remove from heat. Add mirin, strain through a fine sieve and set aside to cool (15-20 minutes).
  • 03
  • Separate pomelo segments into beads.
  • 04
  • Unwrap fish and thinly slice (about 5mm-thick) with a very sharp knife. Arrange on plates with avocado and dress with 2-3 tsp tosazu sauce, scatter with pomelo beads, bottarga finely grated on a Microplane and chives.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Large thin sheets of kombu are hard to find; use smaller squares if they’re unavailable. Kombu and bonito flakes are available from Japanese grocers and Asian supermarkets. Bottarga, or sea mullet roe, is available from select fishmongers. At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. He also makes a jelly from fish bones.

Featured in

Sep 2016

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