Graeme’s Kingfish Delight Recipe
This recipe takes only minutes to put together, yet has the elegance and flavour to grace the table at your next dinner party.
Ingredients (serves 4)
- 350g sashimi grade fresh tuna
- 1 tbspn Mirin
- 1 tbspn light soy sauce
- 1 tbspn plain sesame oil
- 1 tbspn extra virgin olive oil
- 1 tspn rice vinegar
- 0.5 tspn mustard powder
- 1 clove of fresh garlic, finely chopped
- 2 bunches of washed and spin dried rocket or water cress
Mix the mustard powder with the rice vinegar in a mortar. Add to a ceramic bowl and add the mirin, soy and olive oil. Cut tuna into 1.5 cm cubes and gently turn through the marinade. Live in fridge for 30 minutes. Add the garlic and turn through. Serve on a small mound of rocket or cress.
Graeme’s Kingfish Delight
Farmed Kingfish from the West coast of South Australia is now freely available. Not only is this simple recipe delicious – it’s fool proof!
Ingredients (For 1)
- 150g Kingfish fillet
- olive oil
- cracked black pepper
- fresh squeezed lemon juice
Heat a little olive oil in a non stick frying pan and place the Kingfish fillet into the hot pan, skin side down. Allow to cook over medium to high heat until golden (approximately 5 to 7 minutes). Turn fish over and repeat the cooking time. When cooked remove from pan and serve with salt, cracked pepper and a splash of lemon juice.
If you’ve missed out on some previous editions of Food-Fun-Wine, you’ve no doubt missed out on some great recipe contributions. They’ve been generously provided by our readers and guest chefs from around the world, and we’ve archived many of them here. Happy cooking!