Tataki of kingfish with smoked nduja and charred red peppers

This tataki with nduja and red peppers from Martin Benn borrows flavours and techniques throughout Japan, Italy and Spain to make for a sophisticated dinner party starter. Serve in the centre of the table with chopsticks for your guests to help themselves.

Credit: Jiwon Kim

• serves

  4

• prep

  40 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 30 ml olive oil
• 60 g eschallots, finely chopped
• 1 garlic clove, finely chopped
• 100 g nduja
• 30 ml sherry vinegar
• 70 ml sweet smoked paprika oil (see Note)
• 60 g piquillo peppers, drained, finely chopped

Tataki 

• 800 - 900 g loin Spencer Gulf Hiramasa kingfish
• 1 tbsp sansho pepper (or white pepper)
• 30 ml olive oil

Chilling time: 6 hours

Instructions

1. For the tataki, trim the kingfish loin and ensure there are no bones remaining. Wrap in paper towel, then plastic wrap and refrigerate for 6 hours before using it to draw out any excess moisture in the fillet.
   
2. When ready to serve, unwrap the fillet and liberally coat all sides with the sansho pepper. Heat 30 ml oil in a large, non-stick frying pan over low heat. Lightly sear all sides of the kingfish until white and firm to the touch. Drain on paper towel and allow to cool, wrap in a fresh paper towel and refrigerate until required.
   
3. Heat 30 ml olive oil in a medium, heavy-based frying pan over medium heat and add the eschallots and garlic. Cook, stirring for 2-3 minutes, or until softened. Crumble in the nduja and cook, stirring, until the oils separate from the meat. Stir through the sherry vinegar, smoked paprika oil and piquillo peppers, then remove from the heat.
   
4. When ready to serve, unwrap the kingfish and slice it into 5 mm thick slices, on a slight angle. Arrange in a circular pattern on a serving platter, then gently spoon over the warm nduja and red peppers. Serve immediately.
   

Note

• To make the smoked paprika oil (makes 450 ml), in a small heavy-based pan over medium heat, combine 2 tbsp sweet (or hot) smoked paprika, 3 tsp garlic powder and 1 tsp salt, and mix. Whisk in 100 ml of the grapeseed oil to make a thick paste. Gradually pour in 400ml of oil, whisking, until all the oil is incorporated. Heat to around 65˚C, while continuing to whisk. Cover and transfer to the oven for 3 to 4 hours, stirring occasionally so all the ingredients are incorporated. Strain the oil through a paper filter into a bottle, seal and store it in the pantry for up to 2 months.

Photography by Jiwon Kim.

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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.