“I love Stillwater’s kingfish. May I please have the recipe so I can try it at home?”
Paul Shine, Launceston, Tas
REQUEST A RECIPE
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.
Ingredients
Kimchi mayonnaise
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
