Cameron Knox from Xoong has created this award-winning recipe for Ruakaka Kingfish tartare. Serves 4.
6 -8 baby gem lettuce leaves
200g Ruakaka Kingfish (or substitute with very fresh, sashimi-grade tuna, trevally or salmon)
Extra virgin olive oil
20g schichimi togarashi**
3g table salt
3g castor sugar
1g citric acid powder*
Micro shiso (or substitute coriander or micro cress)
20g wasabi tobiko
Light soy sauce
2g smoked paprika
Dice the fish into 5mm cubes, coat with the olive oil.
Mix together the schichimi togarashi, salt, castor sugar and citric acid powder.
Chop chives into tiny rounds.
Mix together the paprika, mayonnaise and lemon juice.
To assemble, season the fish with the schichimi togarashi mix and a touch of soy and lemon juice. Spoon into baby gem leaves, top with mayonnaise, wasabi tobiko and garnish with micro shiso.
* If you don’t have citric acid, you could use a touch more lemon juice when assembling but it will ‘cook’ the fish
** Use sparingly, it’s spicy stuff!
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