Executive chef of Sokyo Chase Kojima shares a recipe kingfish ceviche recipe that will inspire anyone to bring a piece of fine dining Japanese into their home.
80 g kingfish, thinly sliced
5 g green chilli, sliced
5 g red onion, sliced, blanched in ice water and strained
20 g desiree potato, sliced with mandolin, wash then dry, fried at 130°C till crispy and golden in colour
10 g miso ceviche sauce (see below)
DENGAKU MISO SAUCE
500 g white miso paste
100 ml saké
100 ml mirin
200 g sugar
Boil saké and mirin until all the alcohol evaporates. Once evaporated, add the white miso paste and mix until smooth. Once smooth, add the sugar and a pinch of salt. Mix all ingredients together until melted and smooth. Once melted and smooth put the mixture on a double-boiler and let it simmer until it’s caramelised (about 5-9 hours of simmering).
Once you’ve prepared your Dengaku Miso sauce, prepare your ceviche sauce.
35 ml grapeseed oil
10 ml gluten free soy sauce
20 ml yuzu juice
2 g garlic puree
Ground black pepper to taste
Combine grapeseed oil, soy sauce, yuzu juice, garlic puree and black pepper and mix all ingredients.
140 ml Dengaku miso sauce
10 ml ceviche sauce
10 ml rice vinegar
20 ml lemon juice –spicy sauce (Roccoto) to taste
Combine Denganku miso sauce, ceviche sauce, rice vinegar, lemon juice and spicy Roccoto sauce and mix all ingredients.
Toss all ingredients into a bowl, season with salt and pepper and serve.