Cured kingfish with edamame, mushrooms, soy and ginger
The longer the cure, the more liquid seeps and the drier and firmer the end result. The longer the cure, the saltier the end result too, so be mindful of this. For a piece of kingfish, overnight is plenty long enough, or if you prefer a lighter cure, as little as three to four hours will do the trick.
15 minutes plus curing time prep.
5 minutes cooking
Serves Serves 4 as a light meal
- 200 gm caster sugar
- 140 gm sea salt
- 120 ml rice wine or sake
- 40 gm finely grated ginger
- 1 kg piece of sashimi grade kingfish
- 200 gm frozen edamame in their pods, or 80 gm podded edamame
- 75 gm enoki mushrooms, trimmed
- 75 gm shiitake mushrooms, thinly sliced
- Roasted sesame seeds and thinly sliced spring onion, to serve
- 50 ml soy sauce
- 2 teaspoon sesame oil
- 2 teaspoon rice vinegar
- 2 teaspoon finely grated ginger
- Combine sugar, salt, sake and ginger in a bowl, then spread half the curing mixture in base of a non-reactive dish then place the kingfish skin-side down. Spread over remaining curing mixture, cover with plastic wrap and refrigerate for 3-4 hours or overnight to cure.
- Remove kingfish from curing mixture, brush off any excess and pat dry with absorbent paper, wrap tightly in plastic wrap and refrigerate until required (up to 2 days).
- If using frozen edamame blanch in a saucepan of boiling salted water for 2-3 minutes until tender and bright green then drain from water. Refresh edamame in iced water when cooled drain again and peel.
- Combine in a bowl with enoki and shiitake mushrooms.
- To make the soy-ginger dressing, whisk ingredients in a bowl to combine. Drizzle lightly over edamame mixture and toss to combine.
- Thinly slice kingfish and arrange on serving plates. Scatter edamame and mushroom mixture over kingfish and drizzle with extra dressing.
- Garnish kingfish with sesame seeds and spring onion and serve.