Kingfish miso ceviche

Sokyo's head chef Chase Kojima shows us how he selects his fresh fish from the markets before putting together this unstoppable kingfish ceviche.

• serves

  2

• prep

  30 minutes

• cook

  5 minutes

• difficulty

  Mid

Ingredients

• 20 g peeled Desiree potato
• Vegetable oil, for deep-frying
• 80 g kingfish, thinly sliced 
• 5 g green chilli, thinly sliced
• 5 g red onion, thinly sliced, blanched in ice water and drained well 
• 1 lime

Dengaku miso sauce

• 100 ml sake
• 100 ml mirin
• 500 g white miso paste
• 200 g sugar
• Pinch of salt

Ceviche sauce

• 35 ml grapeseed oil
• 2 tsp gluten-free soy sauce
• 1 tbsp yuzu juice
• 2 g pureed raw garlic 
• Freshly ground black pepper, to taste

Dengaku miso sauce and ceviche sauce

• 140 ml dengaku miso sauce (see above)
• 2 tsp ceviche sauce
• 2 tsp rice vinegar
• 1 tbsp lemon juice
• Rocoto sauce, to taste (see note)

Resting time: 1 hour

Instructions

For the dengaku miso sauce, place the sake and mirin in a small saucepan and simmer over medium heat for 5 minutes oruntil all the alcohol evaporates. Once evaporated, add the white miso paste and mix until smooth. Add the sugar and salt and stir until dissolved. Transfer to a heatproof bowl placed over a large saucepan of boiling water and simmer for 1 hour, stirring regularly or until caramelised. 

Meanwhile, for the ceviche sauce, place all the ingredients in a small bowl and stir until well combined.  

Using a mandolin, thinly slice the potato, then rinse and pat dry. Heat the oil for deep-frying in a saucepan to 130˚C. Fry the potato slices until golden and crisp, then drain on paper towel. 

For the Dengaku miso sauce and ceviche sauce, place all the ingredients in a bowl and stir until well combined. 

To serve, place the kingfish, chilli, red onion and 2 teaspoons miso ceviche sauce in a bowl, then season with salt and pepper and toss to coat. Transfer to a serving plate,top with crisp potato and grate a little lime zest over the top. Serve immediately.  

Note

• Rocoto sauce is a fiery Peruvian sauce made from chillies of the same name. Available in jars from select delicatessens. 

Photography by Alan Benson. Styling by Lynsey Fryers . Food preparation by Tammi Kwok. 

Luke Nguyen's Food Trail airs Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.