"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
Jean Danes, Darwin, NT
At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.
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.