This is one Maha’s signature dishes and Shane says, “This dish sums up the cooking at Maha. I think this pairing of the spice, dressing and the Kewpie mayonnaise with the fish is a knock-out.” He adds the fact the Kingfish stays moist through the curing process and is not over-cured maintains the integrity of the fish, “sometimes, you can taste the spice too much and you don’t get the characteristics of the fish,” he say, “but not with this recipe.”
750gm Hiramasa Kingfish fillets – skin removed (ask your Ocean Made fishmonger to prepare this for you)
For the Chemen Cure
75gm coriander seed
400gm white sugar
Mix all the spices together. Place the fillets in a deep dish and cover them with the spice blend. Place in the fridge for 24 hours.
Take the fillets out of the blend and pat dry with a paper towel.
When ready to serve, slice the fish into 3 cm slices (75 gm per serve).
For the Black Aleppo dressing
50gm black PulBiber (Aleppo pepper)
150ml olive oil
5shallots, finely diced
1 whole preserved lemon, finely diced
Combine ingredients raw and drizzle over fish when plated.
1/2 bunch kale
Lemon balm leaves
Mix salt with all-spice in a separate bowl.
Deep-fryor shallow fry kale leaves ensuring they are crunchy (not brown) and they keep
their green colour.
Season the fried kale with the all-spice and salt mix
Sprinkle on top of fish when serving.
Place sliced fish on plate
Gently drizzle dressing over fish
Place small dollops of kewpie mayonnaise on fish
Place pieces of fried kale on top of fish