Talk to your fishmonger about the kingfish wings for this recipe. Kingfish is a large, oily fish that is great cooked on the barbecue.
- 2 kingfish wings
- 1 tbsp minced ginger
- ½ yuzu, juiced, strained
- 1 tbsp mirin
- ½ tbsp soy sauce
- 1 cucumber, julienned
- 3 sprigs dill, roughly torn
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.
- Using a pair of scissors, remove fins from fish wings. Following triangular shape of the wing, push a metal skewer through flesh, sitting under skin on each side. (This allows you to turn the fish when grilling.) Season both sides of fish with salt, particularly flesh side.
- Cook on a hot barbecue grill for about 10 minutes, turning every 2–3 minutes to cook evenly on both sides.
- Combine ingredients for dressing. Pour over cucumber and dill, and toss together.
- Serve fish with salad.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.