Dry Aged Hiramasa with Umeboshi Vinaigrette- Chef Recipe by Chef Bing Liu

Ingredients

Hiramasa:

120g hiramasa loin, skin and bloodline removed
1/2 Tbs Maldon sea salt
1/2 Tbs neutral cooking oil

Cumquat syrup macerated plums:

300mL water
100g sugar
50g honey
10mL Cointreau
15 cumquats
2 plums, medium ripe

Umeboshi vinaigrette:

30g shallots, thinly sliced
5g garlic, thinly sliced
10g jalapeño, thinly sliced
15g Uumeboshi, pit removed
15g sugar
3g salt
1g black pepper, ground
5g lime zest
25mL water
10mL apple cider vinegar
20mL rice vinegar
25mL lime juice
50mL grapeseed oil

Dill oil:

80g dill, thick stem removed
200mL neutral oil

Puffed rice:

100g cooked short-grain rice
400mL frying oil
1 tsp Maldon sea salt

Method

For the hiramasa:

Lightly score diagonally the Hiramasa loin at 1/2 cm intervals on the skin side of the loin.

Sprinkle the skin side of the Hiramasa with salt, and refrigerate for 30 minutes.

Dry the moisture from the surface of the fish, and apply a thin layer of oil using a brush.

Skewer the fish, and grill over hot charcoal to cook only the surface of the scored side of the loin. (This can also be achieved using a blowtorch).

Slice 1/2 cm slices using a sharp knife, and reserve.

Cumquat syrup macerated plums:

Dissolve the sugar and honey in a pot of warm water, add the quartered Kumquats.

Bring the pot to a boil and simmer for 15 minutes.

Allow the syrup to cool down to room temperature, strain, and add the Cointreau.

Macerate the peeled plums in the syrup under a vacuum chamber, slice and reserve.

Umeboshi vinaigrette:

Combine all the ingredients except for the grapeseed oil.

Allow to infuse for 30 minutes, agitate the mixture a few times.

Strain and blend in the grapeseed oil to make the vinaigrette.

Dill oil:

Rinse the dill and dry in a salad spinner.

Combine with the neutral oil and cook to 60 C while blending on speed 5 using a Thermomix.

Strain through a chinois directly into a bowl over ice to preserve the green colour.

Once the oil is chilled, pour it over a coffee filter and allow to drip overnight to remove impurities.

Puffed rice:

Spread the cooked rice onto a baking sheet lined with parchment.

Dehydrate in an oven set to 90 C and medium fan, tossing and turning the rice from time to time to ensure a quick and even drying.

Using a completely dry strainer to fry the rice in small batches at 220 C, season with salt while still hot.

Recipe provided by Carte