Name: Torched kingfish with kimchi mayo, charred onion and black sesame oil
Prep time: 40 min
Cook time: 135 min
Total time: 175 min
Yield: 6
Ingredients: ½ white onion, quartered, pieces separated; For roasting and frying: grapeseed oil; 25 gm sushi rice, rinsed; 1 small witlof, leaves separated; 300 gm sashimi-grade yellow tail kingfish, cut across the grain into 5mm slices; 50 ml white soy sauce (see note); 1 tbsp black sesame oil (see note); 25 gm (1 cup) baby mizuna; Kimchi mayonnaise; 1 egg; 2 tbsp kimchi; 2 tsp rice vinegar; ½ tsp Dijon mustard; ½ small garlic clove; 120 ml grapeseed oil; ¼ tsp sambal oelek

“I love Stillwater’s kingfish. May I please have the recipe so I can try it at home?”

Paul Shine, Launceston, Tas

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Ingredients

½ white onion, quartered, pieces separated

For roasting and frying: grapeseed oil

25 gm sushi rice, rinsed

1 small witlof, leaves separated

300 gm sashimi-grade yellow tail kingfish, cut across the grain into 5mm slices

50 ml white soy sauce (see note)

1 tbsp black sesame oil (see note)

25 gm (1 cup) baby mizuna

Kimchi mayonnaise

1 egg

2 tbsp kimchi

2 tsp rice vinegar

½ tsp Dijon mustard

½ small garlic clove

120 ml grapeseed oil

¼ tsp sambal oelek

Method

Main

1.Preheat oven to 220C. Toss onion with 1 tsp grapeseed oil and roast on an oven tray until blackened (25-30 minutes). Cool (it will be brittle), then grind to ash in a spice grinder or with a mortar and pestle.

2.Reduce oven to 55C or lowest setting. Add sushi rice to a saucepan of boiling water, bring back to the boil, then reduce heat to low-medium and simmer until slightly overcooked (15-20 minutes). Drain, refresh under cold water, drain well and spread on an oven tray lined with baking paper. Place in oven until dry but pliable (1½-2 hours).

3.Heat 3cm oil to 180C in a deep saucepan and fry rice in 2 batches, stirring, until crisp but not coloured (15 seconds). Remove with a skimmer, shake off excess oil and cool on paper towels.

4.For kimchi mayonnaise, soft-poach egg, drain, cool briefly, then blend in a small food processor with kimchi, vinegar, mustard and garlic to combine. Gradually add grapeseed oil in a steady stream until incorporated and thickened. Add sambal and season to taste.

5.Place witlof in iced water to crisp (2 minutes), then pat dry. Place kingfish on a metal tray and blowtorch one side to just char. Arrange on serving plates with witlof, season with salt, white soy sauce and sesame oil. Dot with kimchi mayo, scatter with mizuna, puffed rice and a little charred onion powder and serve.

Note White soy sauce is available from Japanese grocers. Black sesame oil is available online from Santos Organics. If it’s unavailable use white sesame oil.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Tweed

Styling by Nick Banbury

Ingredients

Method

Main

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