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


Kingfish salt

  • 500g fillet of kingfish
  • 300g rock salt
  • Cover with rock salt, refrigerate for 2 hours. Rinse salt off. Refrigerate for another 2 hours

Kingfish brine

  • 4g kombu
  • 180ml mirin
  • 15g ginger
  • 35g spring onion
  • 200g lemon juice and rind
  • 75g onion
  • 250ml water
  • 500ml japanese rice vinegar
  • Combine all ingredients and cover fillet, cover for 2 hours in fridge

Burnt chilli

  • 100g long red chilli (burnt with blow torch)
  • 20g pomegranate molasses
  • 15g sherry vinegar
  • 30g olive oil

Soy egg yolk

  • 2 egg yolks
  • 50g kikkoman soy sauce


  • 15g cucumber diced
  • 8g burnt chilli
  • 3g chive
  • 5ml sesame oil
  • 5g diced shallot
  • 2g rock salt

Kikkoman sauce used in this recipe

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


  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.
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