Yellowtail Kingfish Ceviche with a Caesar and White Miso Dressing
Fresh Kingfish ceviche with zesty light salad, finished with a Port Mahón Caesar and white miso dressing.
Tom Milligan of Atlantic Group.
Yield: 15 portions
For the kingfish:
3kg of sustainably sourced yellowtail kingfish fillets, with skin and bones removed
For the Port Mahón Caesar & white miso dressing:
500gm Port Mahón Caesar dressing
2 tablespoon white miso
2 tablespoon rice wine vinegar
2 tablespoon mirin
1 teaspoon sugar
Zest and juice of 1 lemon
Freshly ground black pepper
1 red and green capsicum, deseeded and finely chopped
2 spring onions, trimmed and finely diced; white part only
Juice of 3 lemons
100ml olive oil
1 teaspoon sea salt
1-2 fresh red chillies, deseeded and finely chopped
1 bunch (30 sprigs) of micro mint, leaves picked
1 bunch (30 sprigs) of micro coriander, leaves picked
1 punnet of mustard cress
Fennel tops, leaves picked
Step 1 | Slice the yellowtail kingfish into very thin even slices (slicing at an angle towards the head).
step 2 | Layout the slices evenly onto a tray between sheets of plastic kitchen film and refrigerate until required.
Port Mahón Caesar & white miso dressing:
Step 1 | Warm the mirin, rice wine vinegar, sugar and miso in a saucepan.
Step 2 | Whilst still warm, combine with the Caesar dressing, add the zest and juice of the lemon and correct the seasoning with salt and pepper.
Step 3 | Pass the dressing through a fine sieve to ensure the dressing is smooth and the miso has totally combined.
Step 4 | Place the dressing into a squeeze bottle, ready to drizzle on to the kingfish.
Step 1 | Layout 15 entrée plates, brush the centre of each plate with olive oil and season with salt, pepper and lemon juice.
Step 2 | Layout even portions of yellowtail kingfish slices thinly on each plate without too much overlap, brush again with olive oil and lemon juice.
Step 3 | Sprinkle with the chopped capsicum, chilli and spring onions, drizzle a liberal amount of the Caesar miso dressing in a zigzag action across each plate, evenly covering the kingfish.
Step 4 | Garnish with the mint, coriander, fennel tops and mustard cress and finish with black pepper.