Scorched Hiramasa Kingfish - The Fish Factory
Spicy Korean-inspired scorched Hiramasa Kingfish with ssamjang, furikake, and samphire. A culinary delight from The Fish Factory.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fishfactory.com.au.
Ingredients
- 200 g sashimi grade Hiramasa Kingfish fillet
- Furikake (seasoned Japanese mix of nori & sesame)
- Extra virgin olive oil
- Sea Salt
- 35 g Korean hot bean paste (gochujang)
- 35 g Korean fermented bean paste (doenjang)
- 1 tbsp red wine vinegar
- 1 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp water
- 1 tbsp sesame oil
- Edible flowers
- Sea spray or samphire (optional)
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