Hiramasa Kingfish, Burnt Onion and Soy - Chef Recipe by Mario Tambajong

Ingredients

250 g kingfish

Whipped soy:

2 L soy milk
75 g Chardonnay vinegar
100mL olive oil
2 g agar agar

Burnt onion:

500mL vegetable oil
500 g brown onion
75 g garlic
75 g soy
75 g sweet soy
75 g chilli oil
20 g sesame oil

Method

Let the kingfish fillet dry age at least 3 days to promote umami and coagulating the fat content. Then slice thinly to your liking.

Whipped soy:

Make soy curd out of soy milk. Put the soy milk in a pot and slowly warm the soy milk to 80 C then the vinegar to curdle the soy. The curd is then stored overnight in the fridge to split the whey. When set, separate and whip the soy curd into a smooth paste.

Burned onion:

Start by caramelising diced brown onion in a decent quantity of vegetable oil (as the infused oil is very important to the sauce ). Cook it on a low temperature and slowly. As the onions begin to caramelise, add the minced garlic, stir occasionally, so the garlic doesn’t stick together with the onion.

Once both the garlic and onion are properly caramelised and soft, take it off the heat and let it sit at room temperature overnight. When the oil, onion and garlic is set and cool, we then season the dressing with chilli oil, sesame oil and sweet soy sauce.

Store it in a sterile container and let it mature for at least 1 week (to let all the flavour coagulate and the oil infuse with the flavour.

Recipe provided by Two Noble