Kingfish Ceviche

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Kingfish Ceviche

This recipe for Kingfish Ceviche was created by Chef Paul Niddrie. Paul recently joined The Essential Ingredient Newcastle as head of wholesale and has been working with food for over 10 years. He trained out of Hamilton TAFE before working eateries in the Hunter Region, such as Muse Kitchen and restaurant Flotilla. His approach to cooking is all about knowing how to create incredibly flavourful food using seasonal, local produce. Without sounding cliché; he very clearly has a deep love affair with food and for bringing people joy through the art of cooking.

Kingfish Ceviche

Ingredients

Serves 4
1 whole, Hiramasa Kingfish, filleted
1 level tablespoon Avruga (available from The Essential Ingredient Newcastle)
80grams crème fraiche
1 lemon
10ml green onion oil View
1 teaspoon chives, finely chopped
Salt View
For the puffed rice:
1/2 cup wild rice View
1 teaspoon vegetable oil

Paul was coerced into creating this Kingfish Ceviche recipe, and many other recipes, in the lead up to Christmas last year. His ‘Modern Australian Christmas Feast‘ featured many recipes like Japanese Oyster Mignonette, Crispy Glazed Duck, Daikon Fondant and Hasselback Hoisin Squash. To top it all off, he created a recipe for an Upside-down Plum Cake with Plum Caramel and Black Lime. 

This recipe for Kingfish Ceviche contains an ingredient called Avruga. Avruga is essentially a caviar substitute that doesn’t actually contain any traces of fish roe! Instead, Avruga is made using (predominantly) smoked herring, lemon juice, salt and squids ink. Avruga is produced out of Spain and available now, at The Essential Ingredient Newcastle. 

Method

Dice Kingfish into 1cm-sized pieces. Dress the fish with the remaining ingredients, except the Avruga. Take care to add the crème fraiche bit-by-bit, you want to use just enough so that the fish is only coated by a thin layer of the dressing. Let sit for 25 mins.

Prepare the puffed rice

Meanwhile, make the puffed wild rice by heating a heavy-bottomed medium saucepan (with a tight-fitting lid) over high heat. When the pot is hot, add the vegetable oil. Swirl the pan to thoroughly coat the bottom with the oil. Add the wild rice and shake the pan vigorously to coat the rice with the oil. Cover and reduce the heat to medium-high and shake the pan until you can hear the rice popping, for about 3 minutes. Once you hear a popping sound, reduce the heat to medium-low and keep shaking the pan until the popping slows. Turn off the heat once the popping stops and use a slotted spoon to remove the puffed rice from the oil and onto a tray lined with paper towel. Set aside and leave to cool.

To serve

Once the ceviche has rested for 25 mins, gently fold the Avruga into the mixture (being careful not to ‘pop’ the Avruga, which would stain the dressing grey). Garnish the kingfish ceviche with the puffed rice and serve immediately.

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