Sesame Kingfish Tataki

Recently, we ordered a box from the wonderful Sanford and Sons and Kingfish Tataki was first on the list! Kingfish are an absolutely delicious fish. Prized among fishermen for their sheer strength and determination, the texture lends itself beautifully to a range of cooking methods. When cut into thick steaks, kingfish is wonderful grilled on the barbecue. It can be smoked and blended into an absolutely divine pate. But I feel the creme de la creme is tataki. A Japanese dish, kingfish tataki requires the freshest fish. Seared on the outside and then thinly sliced, it makes for an easy dinner.

Tataki composes of two key aspects – the first is the protein. It must be incredibly fresh fish or meat. It is quickly seared on the outside while keeping the middle raw. The second, is the sauce. You could purchase tataki sauce from a fabulous Japanese supplier, but it is easy to make your own. It consists of equal parts lemon juice and soy sauce. Mix through a little grated ginger and a splash of sesame oil. That’s really all you need for dipping the kingfish tataki in as you eat.

As always, I advocate buying the best produce that your budget allows for. In New Zealand, I find it astonishing what some will charge for bad seafood. Our family choose to buy seafood that is sustainable and from quality, traceable sources. For this reason, we adore the fish markets. It’s on the waterfront and next to the fabulous Silo Park playground – great for little ones! We often head down for a family lunch and choose something delicious from the fishmongers for dinner that night. Kingfish is a firm favourite in our house and whenever it’s available, we plan something delicious. This kingfish tataki is divine when replaced sustainable Tuna or even Trevally.

Sesame Kingfish Tataki

kirsteneats Recently, we ordered a box from the wonderful Sanford and Sons and Kingfish Tataki was first on the list! Kingfish… Small Bites Sesame Kingfish Tataki European Print This

Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 cup toasted hazelnuts, roughly chopped
• 1 avocado, pitted and diced
• 2 spring onions very finely sliced
• 2 radish, thinly sliced
• 1/2 cup Japanese soy sauce
• 1/2 cup lemon juice
• 1cm grated ginger
• 2 tsp sesame oil
• 400 g sashimi-grade kingfish
• 1 tbsp olive oil

Instructions

In a small bowl, toss together the hazelnut, avocado, spring onions and radish. Scatter across the platter, reserving some for decoration. Mix together the soy sauce, lemon juice, ginger and sesame oil in a bowl. Put aside. Cut kingfish into long, thick pieces about 3cm in diameter. Heat the olive oil in a fry pan over high heat. Sear the edges of the kingfish for 30 seconds or so. Leave to rest for a few minutes before slicing into thick pieces. Layer across the nuts and vegetables, topping with the remaining mix. Put the sauce into a ramekin and serve immediately.