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?
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.