Matt Moran’s Slow Cured Kingfish with Dashi

A culinary masterpiece from Matt Moran, this recipe for kingfish is the perfect accompaniment to a of crisp James Boag Epicurean WHITE.

For a truly sublime gastronomic experience, try this recipe for cured kingfish with bok choy and dashi dressing. Created by legendary Australian chef Matt Moran, its ingredients include maple syrup, rock salt, lime juice and mascarpone, making it a mouthwatering mix of sweet, citrusy, salty and creamy.

Serve it alongside a wine glass of refreshing James Boag Epicurean WHITE, designed specifically to complement fine cuisine. Created using 100% Tasmanian hops, WHITE exudes both floral and fruity aromas and has a dry and refreshing taste, making it the perfect accompaniment to fish and poultry dishes.

Cured Kingfish with Bok Choy and Dashi Dressing (serves 4)

Ingredients

 25 g caster sugar

75 g rock salt

500 g kingfish loin (skin off)

100 g maple syrup (reduced by half)

1 bok choy

50 ml rice wine vinegar

50 ml grape seed oil

50 ml dashi

10 ml lime juice

1 tbsp mascarpone cheese

Method 

The kingfish

(NB: this will need to be prepared the day before serving)

  • Mix together the caster sugar and salt.
  • Place the kingfish loin in a non-reactive container and immerse the fish in the sugar and salt mixture.
  • Cover with cling wrap and place in the fridge for 6 to 8 hours.
  • Rinse off the kingfish and pat dry with a paper towel.
  • Brush the fish all over with the reduced maple syrup, cover again and place back in the fridge for 10 hours.

For the garnish

  • Separate the bok choy leaves and wash.
  • In a bowl mix together the rice wine vinegar and grape seed oil, season with a little salt and toss the bok choy leaves in the dressing.
  • Leave to marinade for one hour.

For the dressing

  • Mix the dashi and lime juice together and season to taste.

To plate

  • Remove the cured kingfish from the fridge and slice.
  • Place one of the marinated bok choy leaves on the plate and top with slices of the kingfish.
  • Spoon a little mascarpone next to the fish and pour over a little of the dashi and lime dressing.

Team with James Boag Epicurean WHITE, served in a wine glass to let the aromas and flavours come through.