Cured kingfish tartare, Burnt chilli, sesame, Kikkoman less salt soy sauce cured egg yolk

Method

1. Firstly prepare your kingfish brine by adding all ingredients into a pot and bringing to the boil, leave to cool down, chill in the fridge before using
2. Cover your kingfish fillet in rock salt and refrigerate for 2 hours, rinse salt off under cold water and refrigerate for a further 2 hours
3. Cover your kingfish in the brine and leave for a furter 2 hours
4. Using a blow torch (or gas hob top) burn your chillies until the skin is black. Place into a bowl and cover with glad wrap, this will make the chillies easier to peel. After 10 minute scrape off all the black skin. Remove seeds, throw into a blender and add your Pomegranate molasses, sherry vinegar and oil
5.  Remove skin from kingfish fillet, remove blood line. Dice your kingfish to 1cm cube
6. Add your soy sauce to another small mixing bowl, add one whole egg yolk, leave for 20 minutes
7. Place 100g of your diced cured kingfish into a bowl, Add all of your condiments to a small mixing bowl, lightly mix
8. To plate, place a small metal ring in the center of your bowl add your mixed kingfish into the ring and gently press into the center, do not compact it in
9. To finish remove your egg yolk from the soy sauce (the egg yolk should be slightly firmer), place on top of your kingfish mix.