Hiramasa Kingfish with fresh ginger and pomegranate salad
The king fish texture in this dish by Michael Lambie is surreal, it tastes neither cooked nor raw, just sublime! The daikon is crisp and translucent with sweet sharp bursts from the pomegranate.
- 100g kingfish filet
- 1 clove garlic
- 100ml olive oil
- Small handful of pomegranate seeds
- 1 juice of lemon
- 30g fresh ginger, finely grated
- 1 small daikon
Place Kingfish, garlic and olive oil in Cv bag and cook in waterbath for 5 mins @75 degrees. Let cool.
Thinly slice fish and arrange in a circle on a plate, drizzle some of the olive oil, lemon juice, and grated ginger over the top. Season with salt and pepper.
Serve with finely sliced daikon and pomegranate seeds.