mrmoshe Posted January 23, 2007 Share Posted January 23, 2007 Marinated kingfish INGREDIENTS 360g kingfish fillets, skin removed salt 6 tbsp shoyu or light soy sauce 1 tbsp pickled ginger, rinsed and finely chopped 2 spring onions, thinly sliced 3 tbsp mirin 2 tbsp coriander leaves, chopped 1 ½ tbsp rice wine vinegar 1 tbsp toasted sesame seeds METHOD Slice the fish very thinly, lay it out on a serving platter and season lightly with salt. Mix all the ingredients except the sesame seeds, spoon the dressing over the fish, then cover and refrigerate for 10 minutes. Serve chilled, sprinkled with the sesame seeds. Serves 6 as a small course Link to comment Share on other sites More sharing options...
arpie Posted January 23, 2007 Share Posted January 23, 2007 Sounds great, Pete! Have you tried it? First, catch your kingie ...... lots of raiders will be trying that one, I reckon! Cheerio Roberta Link to comment Share on other sites More sharing options...
mrmoshe Posted January 23, 2007 Author Share Posted January 23, 2007 Sounds great, Pete! Have you tried it? First, catch your kingie ...... lots of raiders will be trying that one, I reckon! Cheerio Roberta Not yet Roberta..going to give it a shot tonight. I still have half of my kingy left. Cooked the other half last night, cut into cutlets and gently pan fried in a little olive oil. Deeeeelicious!! They certainly have a great flavour and texture. Minh (Hiramasa) told me they are fantastic eaten sushi style, with a little soy & wasabi, so I might try both raw styles tonight. Hiramasa is also Japanese for Kingfish according to Minh. Making me hungry now. Pete. Link to comment Share on other sites More sharing options...
robthefisherman Posted January 23, 2007 Share Posted January 23, 2007 sounds delicious Pete certainly better than the ham and cheese sandwich I just had for lunch Link to comment Share on other sites More sharing options...
mrmoshe Posted January 23, 2007 Author Share Posted January 23, 2007 Not yet Roberta..going to give it a shot tonight. I still have half of my kingy left. Cooked the other half last night, cut into cutlets and gently pan fried in a little olive oil. Deeeeelicious!! They certainly have a great flavour and texture. Minh (Hiramasa) told me they are fantastic eaten sushi style, with a little soy & wasabi, so I might try both raw styles tonight. Hiramasa is also Japanese for Kingfish according to Minh. Making me hungry now. Pete. Just tried my Kingy using that recipe....was quite nice indeed. I used half using that new recipe and the other half using just soy & wasabi... The soy & wasabi was better I think as the other flavours in the recipe overpowered the delicate Kingy flavour too much. OK...Now I'm out of Kingy!!! Time to go get another! I think I've got Kingy Fever...And I think I know the cure!! Pete. Link to comment Share on other sites More sharing options...
Sammy0884 Posted January 23, 2007 Share Posted January 23, 2007 My favourite way to cook Kingfish is to bone it, then coat it with some Morroccan spice mix and BBQing before serving on a bed of Baby spinach and rocket leaves with a home made balsamic vinegar and dijon mustard dressing! Yum! Link to comment Share on other sites More sharing options...
big_steve Posted January 23, 2007 Share Posted January 23, 2007 MMMmmmmMMM sam that sounds the goods mate.. i know where to come when i catch a nice kingy next time Link to comment Share on other sites More sharing options...
Guest danielinbyron Posted January 23, 2007 Share Posted January 23, 2007 did it go white pete ...i mean did the marinate contain enough acid to start to cook it? Link to comment Share on other sites More sharing options...
mrmoshe Posted January 23, 2007 Author Share Posted January 23, 2007 did it go white pete ...i mean did the marinate contain enough acid to start to cook it? No Daniel, it stayed flesh coloured after marinating for 20 minutes, but the flavour of the marinade really went right through the fish well. A bit overpowering..perhaps if you just marinate for a shorter time it might be better. The soy & wasabi was far superior as you could still taste the delicate Kingy flavour. Sammy's recipe sounds like a nice one too...might give that a shot next time. Cheers, Pete. Link to comment Share on other sites More sharing options...
kbark Posted January 24, 2007 Share Posted January 24, 2007 I'm with Hirimasa. Fresh kingfish, thinly sliced, soy & wasabi. Perfect. Link to comment Share on other sites More sharing options...
mrmoshe Posted January 24, 2007 Author Share Posted January 24, 2007 (edited) I'm with Hirimasa. Fresh kingfish, thinly sliced, soy & wasabi. Perfect. Yes, I agree...I can now see why the Japanese just love their Hiramasa in Sushi restaurants. That's the way I'll eat 'em from now on. Cheers, Pete. Edited January 24, 2007 by MallacootaPete Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now