With potato hay | chilli threads
Exploring the Delicate Flavors of Kingfish Crudo: A Culinary Adventure
Ingredients
200g Kingfish sashimi
½ tsp Lemon zest
1 tsp Chives
Pinch of Chili threads
Pinch of Sea salt
1 tsp Dashi
1 tbsp Lemon infused virgin olive oil
1 tsp Chardonnay vinegar
1 Potato
1 cup canola oil for frying
Method
For the potato hay, heat oil in a small pot to 180°c. Peel and run the potato through a fine spiralizer or japanese mandoline with the fine julienne blade. Dab potatoes dry with paper towels and fry in oil until golden brown.
For the kingfish crudo, slice the kingfish loin into 3-5 mm thickness. Place in a medium sized bowl. Add finely chopped chives, lemon zest and seasalt. Finally add the dashi, chardonnay vinegar and lemon infused virgin olive oil and gently toss through the kingfish. Note, lemon infused virgin olive oil can be replaced with virgin olive oil and lemon juice. The chardonnay vinegar can be replaced by white wine vinegar
To plate, place the kingfish in a small overlapping flower pattern on a plate. Top with potato hay sprinkled with chilli threads and sea salt and serve immediately.
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Happy cooking! I would really love to see your results. Please post a snap of your dish on instagram and tag with #jimmywongeats
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