Misozuke kingfish collar

Ingredients

• 2 kingfish collars, patted dry with paper towels
• 150 ml grapeseed oil
• 50 g finely chopped chives
• 100 g arare (rice balls) or tempura flakes
• Sea salt flakes

For the miso marinade (makes extra)

• 150 g saikyo miso (sweet miso)
• 150 g nut or grain miso (macadamia or barley)
• 3 tbsp sake
• 2 tbsp mirin

For the sunrise lime and azunboshi miso sauce

• 100 ml rice vinegar
• 100 g fresh sunrise limes, whole
• 50 g dried apricots
• 100 ml plum vinegar
• 3 tbsp prepared miso marinade (above)
• 50 ml grapeseed oil

Marinating time: 12 hours; Resting time: 5 minutes

Instructions

1. To make the miso marinade, combine the ingredients in a blender and blitz until smooth. Reserve 3 tbsp for the sunrise lime and azunboshi miso sauce, then generously brush the kingfish collars with the remaining miso marinade. Place the fish into a press seal plastic bag or wrap in baking paper and marinate for 12 hours, if possible.
2. To make the sunrise lime and azunboshi miso sauce, combine the rice vinegar and sunrise limes in a blender and blitz until smooth, then pass through a fine mesh strainer and set aside. In a medium saucepan, bring the dried apricots and plum vinegar to a gentle simmer. Remove from the heat, allow to cool, then place into a blender and blitz on high speed. Pass through a fine mesh strainer and set aside. In a clean bowl, combine the sunrise vinegar and apricot plum vinegar. Whisk in the reserved 3 tbsp miso marinade, followed by the grapeseed oil, until emulsified. Season to taste with salt, then pass through a fine mesh sieve and set aside.
3. To cook the kingfish, preheat the oven on the grill setting to 195°C, allowing the oven to preheat for a minimum of 20-30 minutes before cooking. Remove the fish from the fridge 10 minutes prior to cooking. Gently remove from the press seal bag or baking paper, retaining the miso marinade on the fish, then place onto a large baking tray lined with baking paper. Drizzle lightly with the grapeseed oil, then bake for 12-14 minutes, or until the fish is cooked through (a little charring will happen – this is normal!). Remove the fish from the oven and allow to rest on a wire rack. Generously glaze the kingfish collars with the sunrise lime and azunboshi miso sauce. Spoon a little more sauce onto serving plates and top with the glazed kingfish collars. Sprinkle with chives, arare and sea salt flakes and serve.

Note

You can use the collars of other large fish for this recipe in place of the kingfish!

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