200g sashimi grade kingfish, thinly sliced
1 tin coconut cream, chilled
Fresh micro herbs
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon mirin
1 teaspoon rice wine vinegar
Juice of 1/2 lemon
2 tablespoons chopped garlic
5 tablespoons roasted chilli flakes
1 tablespoon fresh thyme leaves
1/2 cup light olive oil
1 tablespoon dark soy sauce
Lightly fry the garlic in the olive oil on medium heat until lightly golden.
Add the chilli flakes and thyme leaves continue to cook on low heat for 1-2 minutes, to infuse flavours.
Remove from heat and once cool, carefully add the soy sauce.
2 tablespoons of Furikake Seasoning
1/2 cup rice bubbles
Mix ingredients together and store in an air tight container.
Place sliced kingfish on a chilled plate.
Spoon the ponzu dressing around the kingfish and drizzle the chilli oil over the kingfish.
Pipe or spoon a small amount of coconut cream on each slice of fish.
Sprinkle the nori crumb over the top and garnish with fresh herbs.
NOTE: Medium/ HeavyCooking SP motor
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