Recipe courtesy of Bacchus
Cured Kingfish with Smoked Oyster Aioli
Published on October 11, 2016
Ingredients
Cured Kingfish
400g rock salt
200g caster sugar
50g fennel seeds
100g coriander seeds
5 pieces star anise
20g cloves
3 cinammon quills
Zest of 2 limes, 2 oranges
and 3 lemons
Smoked Oyster Aioli
12 smoked oysters
4 egg yolks
10g Dijon mustard
20ml white wine vinegar
600ml vegetable oil
Salt and pepper (to taste)
Lemon juice (to taste)
Garnish
Garlic shoots – blanch in salted water and
refresh in iced water
Radish – keep some whole and fresh, blanch some in
salted water and refresh in iced water
Edamame beans – blanch, refresh with cold water and peel
Quail egg – Cook in boiling water for 2 minutes and
10 seconds. Refresh in cold water and peel
Caviar (to taste)
Dill (to taste)
Chives (to taste)
Method
Cured Kingfish
Sprinkle cure mix on the bottom of a tray. Place kingfish on and cover with the rest of the cure making sure no fish is exposed. Wrap tray in cling wrap and put in fridge for 8 hours. After 8 hours rinse off mix under cold running water and pat dry.
Smoked Oyster Aioli
Add oysters, mustard, vinegar, salt and egg yolks into a blender. Turn blender on and drizzle oil in slowly until a nice thick consistency is reached. Put into a piping bag and refrigerate.
Garnish
Slice kingfish as thinly as possible. Arrange on plate with abovementioned garnish as you like.
