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Writer's pictureJimmy Wong

Kingfish Crudo

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.

•••

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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