Note: For the best results, use the freshest fish you can find. Ideally, buy a whole fish and fillet it yourself. You can adjust the quantities of fish and dressing for the number of people you’re catering to.
To cure the kingfish – blend the beetroot and lemongrass together in a food processor to make a paste. Place the kingfish onto a tray or large plate and spread the paste evenly over the flesh side, then layer with orange slices. Cover and leave to cure for 2-3 hours in the fridge. Rinse off the paste and orange and pat dry with paper towel. Skin the fillet and set aside.
For the rice powder – boil the rice in water until fluffy. Drain and rinse under cold water to remove any excess starch. Spread on a lined baking tray and place in the oven or a dehydrator at 90°C for 2 hours or until crisp. Crush in a mortar and pestle and set aside. The powder will keep well in the cupboard.
For the ponzu nuoc cham – combine all the ingredients in a saucepan and bring to the boil. Turn down the heat and simmer for 5 minutes until thickened slightly (you don’t want to reduce this to a syrup, it should be dressing-like in consistency).
To finish – slice the kingfish fillet in half down its length, then slice vertically into 1/2cm-thick pieces and arrange on some plates. Drizzle the ponzu nuoc cham over the fish, then sprinkle with rice powder, julienned lemongrass and micro herbs.
1 side Hiramasa kingfish, skin on & pin-boned
2 large beetroots, roughly chopped
3 lemongrass stem, white flesh only
1 orange, halved & thinly sliced
ponzu nuoc cham
70ml fish sauce
black glutinous rice powder
1 cup black glutinous rice
1 punnet micro red shiso
1 punnet micro mint
1 stem lemongrass, finely julienned