Black and white king­fish bowl

Gourmet Traveller (Australia) - - Food -


Black rice adds a de­li­cious nutty tex­ture to this beau­ti­ful mono­chrome bowl, while the miso dress­ing brings a rich umami note.

400 gm (2 cups) black rice, rinsed (see note)

2 tbsp light soy sauce

2 tsp mirin

2 tsp rice vine­gar

2 tsp black sesame seeds, plus ex­tra to serve

2 tsp roasted sesame seeds, plus ex­tra to serve

350 gm sashimi-qual­ity skin­less king­fish fil­let, thinly sliced

150 gm cab­bage, very thinly shaved on a man­dolin 100 gm black fun­gus, torn

60 gm enoki mush­rooms, trimmed

Thinly sliced spring onion, to serve


1 tbsp shiro miso

1 tbsp rice vine­gar

1 tbsp lemon juice

2 tbsp veg­etable oil

2 tsp sesame oil

1 tsp finely grated gin­ger

½ gar­lic clove, finely grated

1 Place rice, 1 litre wa­ter and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a sim­mer, then re­duce heat to low, cover with a tight-fit­ting lid and cook with­out un­cov­er­ing for 25 min­utes. Re­move from heat and stand cov­ered for 10 min­utes, then stir in soy sauce, mirin, vine­gar and sesame seeds.

2 For white miso dress­ing, whisk miso, vine­gar and lemon juice in a bowl to com­bine, then whisk in oils, gin­ger and gar­lic. Thin with a lit­tle wa­ter if nec­es­sary to achieve a driz­zling con­sis­tency.

3 Di­vide warm rice among serv­ing bowls, top with king­fish, cab­bage, black fun­gus and enoki mush­rooms, driz­zle gen­er­ously with miso dress­ing, scat­ter with ex­tra sesame seeds and spring onion, and serve.

Note Black rice – not to be con­fused with sticky black rice – is avail­able from se­lect del­i­catessens. Wine sug­ges­tion Bot­tle-aged chardon­nay. ➤

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.