Marinated Kingfish Belly, Cultured Cream, Chilli, Grape

Marinated Kingfish Belly, Cultured Cream, Chilli, Grape

Serves 4

In a bowl combine the sherry vinegar, soy sauce, olive oil and caster sugar. Whisk until the sugar has dissolved.

Place the king fish into the marinade and refrigerate for 4 hours.


Toast the nori sheet in a medium oven for 4 minutes. Once it has cooled down, blend in a spice mill until it forms a fine powder.

Slice the globe onions with a knife or a mandolin so you have nice thin onion rings. Now slice the guindillas in a similar way so they are nice and fine. Do the same with the grapes.

To Serve

After 4 hours, remove the king fish from the marinade and pat dry with paper towel. Reserve a little of the marinade.

Spoon around two tablespoons of cream onto the centre of a plate and spread to form an even circular shape. Slice the king fish into even pieces and place around on top of the cream. Now place a few slices of onion onto the king fish, followed by the chilli and grapes. Dress the dish with some of the reserved marinade and sprinkle the nori powder over each plate.

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