Hiramasa kingfish crudo recipe

Liliana Engelhardt | Recipe: San Martin, D’albora Marina Akuna Bay
This elegant kingfish recipe is courtesy of San Martin, at d'Albora Marina Akuna Bay.

Nestled on the banks of Ku-ring-gai Chase National Park, NSW, Akuna Bay is a sheltered harbour with full marina services and all the top-notch services you can expect from a d’Albora Marinas location.

The elegant San Martin restaurant with functions room and bar is up on the first floor. It spills onto an alfresco deck, and the view across the marina and surrounding hillside is spectacular – the classy ambience and catering options are popular for weddings and other significant events.

Serves 2 to 4 as an entrée

  • 200g Hiramasa kingfish (sashimi grade), deboned, skin off
  • 1 watermelon radish
  • 1 grapefruit
  • 2 finger limes
  • Nasturtium leaves
  • Red shiso micro leaves

Avocado mousse

  • 1 avocado
  • 2 tbsp lime juice
  • Salt
  • Extra virgin olive oil

Spicy cucumber salsa

  • ¼ cucumber, small dice (brunoise)
  • ¼ Spanish onion, small dice (brunoise)
  • 1 red chilli, finely chopped
  • Coriander, finely chopped

Citrus dressing

  • 2 limes, juiced
  • 1 tsp red wine vinegar
  • Chilli olive oil
  • Salt and pepper

Ensure the kingfish is sashimi-grade fish suitable for raw consumption. Thinly slice the kingfish.

Peel grapefruit, cut into segments.

Slice watermelon radish thinly using a mandoline.

Cut the finger limes in half lengthwise and carefully remove the pearls using a teaspoon.

Avocado mousse: scoop out the avocado flesh and place in a blender. Add 2 tbsp of lime juice, a little salt and a drizzle of extra virgin olive oil. Blend to a smooth consistency.

Spicy cucumber salsa: in a bowl, combine brunoise cucumber and Spanish onion, finely chopped chilli, and chopped coriander.

Citrus dressing: combine juice of 2 limes, 1 tsp red wine vinegar, salt and pepper, and a few drops of chilli olive oil. Drizzle over the fish when ready to serve.

Plate the kingfish slices. Drizzle with citrus dressing, top with spicy cucumber salsa.

Garnish with avocado mousse, nasturtium leaves, red shiso micro leaves, finger lime pearls, grapefruit segments, watermelon radish slices, and extra dressing.

Recipe courtesy of San Martin Akuna Bay, NSW , for the Culinary Cruising feature in Vol 38.3 June-July 2023 Club Marine Magazine.

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