Shima aji with pomelo and avocado


Shima aji with pomelo and avocado

Shima aji with pomelo and avocado
Shima aji with pomelo and avocado

My friend is my new must-visit when in Hong Kong. Would you ask for the shima aji with pomelo and avocado recipe so I can make it back in Australia?


Serves 4

Prep time: 30 mins

Cooking time: 5 mins

– 250 gm piece of sashimi-grade kingfish.

– 1 sheet kombu (about 15cm x 20cm), thin.

– enough to wrap around kingfish (see note).

– 1/8 pomelo, peeled and segmented.

– 1 ripe avocado, cut into 5mm slices.

– 5 gm (1cm piece) bottarga (see note).

– 1 tbsp finely chopped chives.

– Tosazu sauce.

– 5 gm (12cm square) kombu.

– 20 gm (1 cup firmly packed) bonito flakes (katsuobushi; see note).

– 1½ tsp white soy sauce (see note for gnocchi, at left).

– 1½ tbsp rice vinegar.

– 1 tsp dark muscovado sugar.

– 2 tsp mirin.


Step 1:
Wrap kingfish in kombu then plastic wrap, and refrigerate for 4 hours to lightly cure.

Step 2:
For tosazu sauce, bring kombu and 300ml water to just under a simmer in a small saucepan (3-5 minutes), then remove kombu. Add bonito flakes, white soy, vinegar and sugar, bring to the boil, simmer for 2 minutes, then remove from heat. Add mirin, strain through a fine sieve and set aside to cool (15-20 minutes). Separate pomelo segments into beads.

Step 3:
Unwrap fish and thinly slice (about 5mm-thick) with a very sharp knife.

Step 4:
Arrange on plates with avocado and dress with 2-3 tsp tosazu sauce, scatter with pomelo beads, bottarga finely grated on a Microplane and chives.

Note : Large thin sheets of kombu are hard to find; use smaller squares if they’re unavailable. Kombu and bonito flakes are available from Japanese grocers and Asian supermarkets. Bottarga, or sea mullet roe, is available from select fishmongers.

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