Grilled kingfish collar with tare and yuzu kosho
Serves 4
Tare
– 300ml mirin
– 200ml fish sauce, plus a 10ml splash – 30ml rice wine vinegar
– 15ml of kombu extract
– 1 tsp minced ginger
– ½ tsp minced garlic
- 2 kingfish collars
Yuzu kosho mayonnaise
– 100ml mayonnaise – 60ml yuzu kosho – 15ml lemon juice Place the mirin in a small pot and reduce by half before adding the fish sauce. Reduce by a further half then transfer the mix to a steel or glass bowl, add a splash of the fish sauce to help the liquid cool and let it all come back to ambient temperature before adding the vinegar, kombu extract, ginger and garlic. Once the liquid has cooled add the kingfish collars to steep for 10 minutes. In the meantime, mix the yuzu kosho mayonnaise and check for seasoning. To grill the kingfish, place skin side down on your favourite grill arrangement. Grill for 70 per cent of the cooking time, or about 12 minutes depending on the heat, then flip and glaze the underside using a pastry brush with some of the tare. Continue flipping and glazing for a further six minutes then let the collars rest in the remaining tare.
Serve with flaked salt and the mayonnaise on the side.
Wine pairing:
2016 Ruggabellus Quomodo white blend, Barossa Valley ($44) – Mike Bennie, wine and drinks journalist