This Kingfish Crudo recipe is composed of three parts. It was created by Gert Pretorius, who is Head Chef of e’cco bistro located in Newstead, Brisbane.
Crudo means raw in Italian and Spanish. It refers to the preparation of slicing fish thinly, then drizzling it with oil, acid, and seasonings.
Kingfish
Kingfish fillets, cleaned, halved, bloodline removed
250 ml sugar
500 ml fine salt
Zest of 1 orange, grapefruit, lemon and lime
50 ml shiso umezu (optional)
Mix dry ingredients together. Spread half on baking tray. Place fish fillets on top. Cover with remaining mixture. Allow to cure for 2 hours.
Remove fillets from salt mixture. Wash thoroughly. Pat dry.
Roll fillets tightly in cling film. Allow to rest and set for a minimum of 6 hour. Fish at this stage can be reserved in fridge for up to a week, or frozen for up to 3 months.
Mignonette
1 green apple, peeled and core removed
1 cucumber, deseeded
2 green chillies, deseeded
Zest and juice of 2 limes
100 ml extra virgin olive oil
Finely dice the apple and cucumber. Thinly slice the chilli width wise. Combine with wet ingredients. Season to taste with flaked salt and freshly cracked pepper.
Coconut labneh
1 kg coconut yogurt
1 limes, zest and juice
1% salt by weight
- Combine all ingredients in a bowl. Stir well to dissolve salt.
- Hang over a bowl in a muslin cloth, allowing the whey to drip free. Hang for 12 hours.
- Remove from cloth and store in plastic tub.
To Serve the Kingfish Crudo
Slice fish into thin slices, resembling sashimi. Spoon puree on to plate, place sliced fish on top and dress with mignonette. Garnish with a good quality chilli oil (available from boutique delis and local grocers) and coriander or chervil.
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