MARINATED yellowtail kingfish
with Prawn, Gazpacho Vinaigrette and Sorbet

MARINATED YELLOWTAIL KINGFISH

1 x 500 g (18 oz) yellowtail kingfish (hiramasa) fillet

60 g (2 oz) salt

30 g (1 oz) sugar

1 lime

½ small red chilli, de-seeded

2 star anise

6 coriander stalks

8 coriander seeds

GAZPACHO VINAIGRETTE

1 small purple onion

½ small cucumber

4 very ripe roma tomatoes

1 small red capsicum

1 small yellow capsicum

200 ml (7 fl oz) extra-virgin olive oil

salt

few drops Tabasco

lemon juice

GAZPACHO SORBET

6 very ripe vine-ripened tomatoes

2 tablespoons tomato paste

200 ml (7 fl oz) gazpacho purée (see method)

2 tablespoons liquid glucose

20 ml ( fl oz) vodka

lemon juice

salt

few drops Tabasco

GARNISH

16 extra-large king prawns

salt and freshly ground pepper

½ cup baby basil leaves

Yellowtail kingfish, also known as hiramasa or Australian yellowtail, is native to southern Australian waters. The intensely fat-marbled belly makes excellent sashimi and the robust texture of the loin stands up very well to cooking.

TO PREPARE THE YELLOWTAIL KINGFISH, use a very sharp knife to skin the fillet then remove the bloodline and pin bones and trim away any sinews.

Put the remaining marinade ingredients into a blender and blitz to a fine paste. Smear the paste all over the fish, wrap it tightly in cling film and leave to marinate in the refrigerator for 8 hours.

TO MAKE THE GAZPACHO VINAIGRETTE, cut the vegetables square (reserving the trim and 2 of the tomatoes) and dice to a neat brunoise. Put in a mixing bowl and set aside.

Roughly chop the trim, place in a blender with the 2 tomatoes and blitz to a smooth purée. Strain through a fine sieve. Reserve 200 ml (7 fl oz) of the purée for the sorbet and mix the rest through the diced vegetables. Add the olive oil and season with salt, Tabasco and lemon juice. Stir well and set aside until ready to serve.

TO MAKE THE GAZPACHO SORBET, cut the tomatoes into quarters and discard the seeds. Put them into a blender with the remaining ingredients and blitz to a smooth purée. Taste and adjust the seasonings if necessary. Push the purée through a chinois or very fine sieve, then refrigerate until cold. Pour into an ice cream machine and churn according to the manufacturer’s instructions.

PREPARE THE PRAWNS by removing their heads and intestines. Blanch the tails for 1 minute in a saucepan of boiling salted water. Place the prawns in a bowl with a couple of cubes of ice to cool. When cool enough to handle, peel the prawns and slice them in half, lengthwise. Season with salt and pepper.

TO SERVE, gently wash the marinade off the yellowtail kingfish and pat dry. Use a sharp knife to cut into 24 neat slices. Divide the slices between 8 serving plates, allowing 3 slices per person. Place a spoonful of gazpacho vinaigrette between the slices and top each mound with 2 prawn halves and a neat quenelle of sorbet. Garnish with a few leaves of baby basil and serve immediately.

Serves 8 as an entrée