Carpaccio of hiramasa kingfish with rock and Pacific oysters

Carpaccio of hiramasa kingfish with rock and Pacific oysters

By
From
Botanical
Serves
4
Photographer
William Meppem

Hiramasa is the Japanese word for Australian kingfish. This fish is produced for the export sashimi market by high-tech farming methods. The fish are harvested in small quantities and then put into ice slurries to maintain a core body temperature, which ensures the presentation of pristine flesh. While I don’t believe you can improve on an immaculate, wild-caught fish, it is good to have sustainable alternatives that are nearly as delicious. This dish was created to launch the fish to a table of discerning chefs and food critics in Melbourne and received very positive feedback. The unique native fingerlimes used in the dressing and the perfect Pacific oysters are the real stars of the dish, and would complement any fish carpaccio.

Ingredients

Quantity Ingredient
500g sashimi-grade hiramasa kingfish fillets

Oyster pannacotta

Quantity Ingredient
100ml cabernet sauvignon vinegar
50g shallots, finely chopped
12 pacific oysters, freshly shucked and juices, reserved for the dressing
2 gelatine leaves
100ml soft whipped cream
salt and freshly ground black pepper
generous splash tabasco sauce
canola oil spray

Oyster and lime dressing

Quantity Ingredient
50ml chablis
4 shallots, finely chopped
1 lime, juiced or zested
2 native fingerlimes, split and flesh removed
1 teaspoon sugar
100ml light and fruity extra-virgin olive oil
salt and freshly ground black pepper

Garnish

Quantity Ingredient
2 large shallots, finely sliced into rings
4 tablespoons lilliput capers, rinsed
4 pacific oysters, freshly shucked
12 rock oysters, freshly shucked

Method

Chef’s note

  • It is very important not to dress the kingfish too early as the lime in the dressing will cure and cook the raw fish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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