Kingfish Aquachile with Avocado, Mandarin & Horopito Togaroshi

Serves 4

Kingfish Aquachile with Avocado, Mandarin & Horopito Togaroshi

Fish Cure

  • 400g kingfish fillets
  • 4 tbs salt

Aquachile Marinade

  • Juice of 3 limes
  • 1 cup coriander
  • 2 tbs pickled jalapeno or to taste
  • 1 clove garlic
  • Salt to taste

Avocado Puree

  • 2 avocadoes
  • 2 tbs sour cream
  • Juice of 1 lime
  • Salt to taste

Horopito Togarashi

  • 2 tbs toasted white sesame seeds
  • 1 tbs black sesame seeds
  • 1 tbs karengo flakes or 2 sheets of nori toasted and blended to a powder
  • 1 tsp horopito powder
  • 1/2 tsp dried orange zest

Garnish

  • 2 mandarins, peeled
  • and white pith removed, diced
  • Micro coriander
  • 1/2 cucumber diced
  • 1/2 red onion sliced
  1. Sprinkle salt evenly over fish and let cure for 45 min then wash off and dry. Cut into 5mm slices
  2. Place aquachile marinade ingredients in a blender and process till smooth then pour over fish to coat evenly. Let sit for 5 min while you make rest of dish
  3. Place avocado puree ingredients in blender and process till smooth.
  4. Mix all horopito togarashi ingredients together in a bowl
  5. Place fish around plate, spoon a few dots of avocado puree around dish, spoon over some of the aquachile marinade, scatter over chopped mandarin and garnish with sliced red onion, diced cucumber and micro coriander then sprinkle over togarashi

Suggested wine match: Pegasus Bay Sauvignon Semillon 2017

Pegasus Bay

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Off Licence.
Licence Holder:Donaldson Family Limited T/A:Pegasus Bay Winery.
Licence no:57/OFF/458/2019 Exp:16/03/2022