Nick's kingfish tataki with ponzu and goma dare
Ingredients
- Nice loin piece of super fresh kingfish
- ponzu sauce (homemade or bought)
- sesame oil
- spring onion
- pickled ginger
- citrus (orange, lemon, mandarin)
- goma dare sauce (or Al Brown's toasted sesame dressing)
Method
Sear the kingfish in a screaming hot pan on all sides, just a few seconds to cook the outer layer.
Remove from the pan and wrap tightly in glad wrap - out in the freezer to firm up for about 1/2 hour (helps with the slicing).
In a bowl mix ponzu sauce, with a dash of sesame oil, some finely sliced spring onion, and a squeeze of citrus (orange, lemon, mandarin etc).
Finely slice some pickled ginger.
Slice the kingfish sashimi style, then drizzle with the ponzu mix and pickled ginger and dot the pieces (or drizzle) with the goma dare or sesame dressing.