Cured Kingfish with Avocado Picked Jicama
Cured Kingfish with Avocado Picked Jicama

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cured kingfish with avocado picked jicama. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cured Kingfish with Avocado Picked Jicama is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Cured Kingfish with Avocado Picked Jicama is something that I’ve loved my entire life. They are nice and they look fantastic.

Australian Gourmet Traveller recipe for kingfish, cucumber, jicama and pickled jalapeño tostadas. A fruity young sauvignon blanc would be lovely with all those crunchy textures in the jicama and cucumber. And a later-harvested pinot gris or gewürz or even an off-dry.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cured kingfish with avocado picked jicama using 32 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Cured Kingfish with Avocado Picked Jicama:
  1. Make ready pickled jicama
  2. Take 1/2 teaspoon sea salt
  3. Take 100 g jicama, cleaned, cut into matchstick
  4. Make ready 100 ml sugar syrup
  5. Prepare 100 ml rice vinegar
  6. Prepare cured kingfish
  7. Prepare 400 g sea salt
  8. Take 150 g sugar
  9. Get 100 g ginger, finely grated
  10. Make ready Zest of 4 lemons
  11. Make ready 1 fillet or about 600 g Hiramasa Kingfish, skinned
  12. Prepare pickled cucumber
  13. Get 1 teaspoon sea salt
  14. Prepare 1 1/2 teaspoons caster sugar
  15. Get 200 g Lebanese cucumber, sliced 3-5 mm
  16. Get avocado
  17. Take 1 medium ripe avocado
  18. Get 2 tablespoon olive oil
  19. Get 1 tablespoon lime juice
  20. Get 1/4 teaspoon salt
  21. Get 1/4 teaspoon sugar
  22. Prepare 1/4 teaspoon cayene pepper
  23. Take yuzu tamari dressing
  24. Make ready 50 ml olive oil
  25. Get 1 tablespoon tamari
  26. Take 1 tablespoon yuzu
  27. Make ready 2 teaspoon sugar
  28. Prepare 1 teaspoon tsuyu no moto
  29. Get garnish
  30. Take 2 tablespoon baby radish herbs
  31. Prepare 2 tablespoon black sesame seeds
  32. Prepare 2 tablespoon puffed rice

I've sliced it into salads and even slow cooked it. These quick and easy Japanese-style pickles get flavor from vinegar, soy, garlic and crushed red pepper. Get the recipe at Food & Wine. In a large bowl, combine the jicama and shiso with the brine.

Steps to make Cured Kingfish with Avocado Picked Jicama:
  1. For Picked Jicama: Sprinkle the salt into the jicama. Leave 10 minutes
  2. Mix sugar syrup and rice vinegar together and pour over the jicama. Set aside for 24 hours before using.
  3. For Cured Kingfish: Mix together the salt, sugar, ginger and lemon zest throughly by hand.
  4. Cut the fillet on either side of the lateral spine, remove any bloodline.
  5. Put one third of the mix on the bottom of a tray or large plate.
  6. Lay the two pieces of fish on top. Cover the top and sides with the rest of the mix.
  7. Leave to cure at room temperature for 2 1/2 hours.
  8. Wash off the curing mix and pat dry.
  9. For Pickled cucumber: Gently massage the Salt and sugar through the cucumber ensuring each slice makes contact with the seasoning.
  10. Leave to marinate for 15 minutes
  11. Drain, Squeeze slightly to remove excess moisture.
  12. For Avocado: Blitz all ingredients together in a food processor until smooth.
  13. For Yuzu Tamari Dressing: Mix all ingredients together in a bowl.
  14. To finish: Thinly slice the fish at an angle with a sharp knife
  15. Slightly curl each piece and arrange on a platter.
  16. Arrange the jicama and cucumber in around the kingfish.
  17. Place the avocado into a piping bag to dot around the platter.
  18. Drizzle enough of yuzu tamari dressing to anoint.
  19. Scatter over the baby radish, puffed rice and black sesame seeds.
  20. Note: if jicama is hard to find, you can substitute with daikon or red radish. Substitute salmon if you can’t find kingfish.

You see, avocado pickles require firm, underripe avocados — the very ones we often leave behind for their more tender counterparts. But when it comes to pickling, firm avocados are the best choice. Remember This Tip: Use This Simple Trick to Determine. The Best Pickled Jicama Recipes on Yummly Chipotle-glazed Ham With Cherry-jícama Salsa, Potato & Jicama Salad, Cabbage And Jicama Slaw.

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