- Slice the kingfish fillet in half lengthways. Discard the bloodline, and remove the belly and reserve for another use.
- Combine the sugar and salt then rub generously over the fish, ensuring the fish is evenly covered all over.
- Wrap in cling film then refrigerate for 4-6 hours to cure. Once cured, wash the fish and pat dry.
- Keep refrigerated until required.
- Place water, sugar, saffron threads and lemon zest in a small pot and heat until the sugar dissolves.
- Add the agar agar and bring to the boil, reduce heat and simmer for a couple of minutes.
- Remove from the heat and place in a bowl set over an ice bath.
- Once set chop the jelly into small pieces and place in a blender. Start the blender and drizzle in the yuzu juice to form the gel.
- Transfer to a small squeeze bottle and set aside.
Koshu Crème Fraiche
- Lightly whip crème fraiche and fold the koshu paste in.
Freeze Dried Kimchi
- Use a spice grinder to mill 100g of the kimchi to a fine powder.
- Break the remaining 50g into pieces, approximately 2cm squares.
Yuzu Compressed Fennel
- Place all ingredients in a vacuum bag and vacuum seal to 100%.
- Portion the cured kingfish into 5mm slices, then carefully gather it back together so it appears to be uncut.
- Dust the fish with the freeze-dried kimchi and set aside to come up to room temperature.
- Arrange three slices of the fish on a plate and dot some saffron & yuzu gel and koshu crème fraiche on and around the fish.
- Garnish with the ice plant, karalla, cucumber cylinders and compressed fennel.
- Dress the dish with the citrus oil and finish with the chiffonade of wasabi leaf, micro shiso and freeze-dried kimchi pieces.