RAW HIRAMASA KINGFISH, LEEKS, CLOUD FUNGI, RADISH, BURNT GARLIC & GINGER WHITE SOY CREAM
Victor Liong, Chef/Owner, Lee Ho Fook, Melbourne
“Raw fish is rarely eaten in a traditional Chinese cultural context but in Australia, sashimi and raw fish preparations are enjoyed thanks to multiculturalism, an understanding of immigrant cultures and the favourable culinary landscape and climate that is Australia. This dish showcases the best parts of all of these elements.
The mixture of cream and flavoured oils is a new take on a very classic Chinese flavour combination usually seen in seafood preparation. The mixture of fats is a reference to the flavoured and intense fats used in Japanese-Chinese cuisine - they’re what makes ramen taste so delicious!
The dish looks like white chiffon but it also ‘eats’ really well. The layers of leeks, fungi, fish and daikon are slippery, fresh and squeaky. These different layers or 'clicks' in a dish provides something the Chinese would refer to as a pleasant "‘kou gan' which roughly translates to “a pleasurable eating experience!””
RECIPE
Serves 4
For the cloud fungi:
100g dried white fungi
500g water
50g konbu extract
20g white soy
30g sugar
Re-hydrate the white fungi in cold water until soft and then drain. Bring the water to the boil with the konbu, sugar and white soy then add the re-hydrated fungi and turn off the heat, allowing the fungi to slowly soften. Once the liquid has cooled, remove the fungi and allow to drain, trim away the hard cores and use the tender frilly edges as a garnish.
For the radish:
1 large daikon radish
Peel the daikon radish and shave into gossamer thin slices, compress in a vac machine to breakdown the cell structure then keep refrigerated.
For the braised leeks:
1 leek
300g chicken stock
30g konbu extract
10g sugar
10g salt
Mix the stock, konbu, salt and sugar together in a saucepan and bring to a simmer. Add the leek whole and poach with a cartouche of 12-15 minutes until tender but not falling apart. Cool and slice into 1cm rounds - approx 3-4 slices per portion.
For the kingfish:
400g Hiramasa kingfish fillets sliced thinly
300g white soy
Marinate fish slices in white soy for 2 minutes, drain and set aside.
For the dressing:
200g thickened cream
30g white soy
10g burnt garlic oil
10g ginger oil
100g green shallot oil
Mix all the ingredients gently to combine - don’t over mix, keep refrigerated.
To serve:
Place rounds of leeks on the plate then layer kingfish and daikon in frilly curls to form a tight circle. Garnish with the poached white fungi and a good amount of the dressing.