serves
2
prep
30 minutes
cook
5 minutes
difficulty
Mid
serves
2
people
preparation
30
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 20 g peeled Desiree potato
- Vegetable oil, for deep-frying
- 80 g kingfish, thinly sliced
- 5 g green chilli, thinly sliced
- 5 g red onion, thinly sliced, blanched in ice water and drained well
- 1 lime
Dengaku miso sauce
- 100 ml sake
- 100 ml mirin
- 500 g white miso paste
- 200 g sugar
- Pinch of salt
Ceviche sauce
- 35 ml grapeseed oil
- 2 tsp gluten-free soy sauce
- 1 tbsp yuzu juice
- 2 g pureed raw garlic
- Freshly ground black pepper, to taste
Dengaku miso sauce and ceviche sauce
- 140 ml dengaku miso sauce (see above)
- 2 tsp ceviche sauce
- 2 tsp rice vinegar
- 1 tbsp lemon juice
- Rocoto sauce, to taste (see note)
Resting time: 1 hour
Instructions
For the dengaku miso sauce, place the sake and mirin in a small saucepan and simmer over medium heat for 5 minutes oruntil all the alcohol evaporates. Once evaporated, add the white miso paste and mix until smooth. Add the sugar and salt and stir until dissolved. Transfer to a heatproof bowl placed over a large saucepan of boiling water and simmer for 1 hour, stirring regularly or until caramelised.
Meanwhile, for the ceviche sauce, place all the ingredients in a small bowl and stir until well combined.
Using a mandolin, thinly slice the potato, then rinse and pat dry. Heat the oil for deep-frying in a saucepan to 130˚C. Fry the potato slices until golden and crisp, then drain on paper towel.
For the Dengaku miso sauce and ceviche sauce, place all the ingredients in a bowl and stir until well combined.
To serve, place the kingfish, chilli, red onion and 2 teaspoons miso ceviche sauce in a bowl, then season with salt and pepper and toss to coat. Transfer to a serving plate,top with crisp potato and grate a little lime zest over the top. Serve immediately.
Note
• Rocoto sauce is a fiery Peruvian sauce made from chillies of the same name. Available in jars from select delicatessens.
Photography by Alan Benson. Styling by Lynsey Fryers . Food preparation by Tammi Kwok.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
