Name: Black and white kingfish bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4

Black and white kingfish bowl

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Serves 4

Prep

20M

Cook

25M

Total

45M

Black rice adds a delicious nutty texture to this beautiful monochrome bowl, while the miso dressing brings a rich umami note.

Ingredients

400 gm black rice, rinsed (see note) (2 cups)

2 tbsp light soy sauce

2 tsp mirin

2 tsp rice vinegar

2 tsp black sesame seeds, plus extra to serve

2 tsp roasted sesame seeds, plus extra to serve

350 gm sashimi-quality skinless kingfish fillet, thinly sliced

150 gm cabbage, very thinly shaved on a mandolin

100 gm black fungus, torn

60 gm enoki mushrooms, trimmed

Thinly sliced spring onion, to serve

White miso dressing

1 tbsp shiro miso

1 tbsp rice vinegar

1 tbsp lemon juice

2 tbsp vegetable oil

2 tsp sesame oil

1 tsp finely grated ginger

½ garlic clove, finely grated

Method

Main

1.Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes. Remove from heat and stand covered for 10 minutes, then stir in soy sauce, mirin, vinegar and sesame seeds.

2.For white miso dressing, whisk miso, vinegar and lemon juice in a bowl to combine, then whisk in oils, ginger and garlic. Thin with a little water if necessary to achieve a drizzling consistency.

3.Divide warm rice among serving bowls, top with kingfish, cabbage, black fungus and enoki mushrooms, drizzle generously with miso dressing, scatter with extra sesame seeds and spring onion, and serve.

Black rice – not to be confused with sticky black rice – is available from select delicatessens.
Drink Suggestion: Bottle-aged chardonnay Drink suggestion by Max Allen
Notes