Ingredients
| XO SAUCE | |
| 1 red onion, diced | |
| 2 long red chillies, deseeded | |
| 20g grated ginger | |
| 50ml oil | |
| 50g chopped bacon | |
| 50g caster sugar | |
| 50ml mushroom soy (we use Healthy Boy brand) | |
| 50ml Chinese cooking wine | |
| KINGFISH TARTARE | |
| 400g raw kingfish, diced | |
| XO sauce (see recipe above) | |
| 2 teaspoons Shio kombu | |
| 3 teaspoons chives, thinly sliced | |
| ⅓ cup buttermilk | |
| ½ teaspoon powdered dashi | |
| nasturtium flowers, to serve |
This dish marries two of my favourite things: raw fish and XO sauce. I have substituted bacon for the traditional dried fish and scallops, which adds a lovely smoky, rich flavour that I find more well-rounded. The Shio kombu, powdered dashi and mushroom soy can be found at your local Asian supermarket.
Served with FABERGE HI-BALL
View the recipe collection here
Instructions
| 1. | XO SAUCE |
| 2. | Blend the onion, chillies and ginger in a food processor. |
| 3. | Put the oil and bacon in a pot and cook for 5 minutes on a medium heat, then add the onion, chillies and ginger and cook on a low-medium heat for 10 minutes. |
| 4. | Add the remaining sauce ingredients and cook on the lowest possible heat for at least another 30 minutes until it turns a deep red colour. Set aside. |
| 5. | KINGFISH TARTARE |
| 6. | Mix the diced kingfish with the XO sauce, kombu and chives. |
| 7. | In a separate bowl, mix the buttermilk, a pinch of salt and the powdered dashi. |
| 8. | To plate, arrange the kingfish tartare in the centre of a bowl with the nasturtium flowers sitting on top, then pour the buttermilk around the tartare. |
| 9. | You can also take a teaspoon of the oil from the top of the XO sauce and add it to the buttermilk, to make a visually appetising split sauce. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
Leave a Reply