Ingredients

Kingfish

• 4 x 80–100g portions of Haku kingfish (skin off)
• Neutral oil for searing
• Furikake mix – for coating after sear

Smoked Bone Dashi

• 500g Kingfish bones
• 1L water
• Kombu – 10g
• Bonito flakes – 20g
• Smoker or smoking chips (e.g. cherry or apple wood)
• Mirin – 1 tbsp
• Light soy – 1 tbsp

Garnish

• Red vein sorrel – 12–16 leaves
• Black cumin seeds – lightly toasted
• Optional: micro herbs or citrus zest

Method

Smoked Bone Dashi

1. Smoke fish bones using a smoker or stovetop method until aromatic (approx. 20–30 min).
2. In a pot, combine smoked bones with water and kombu. Simmer gently for 30 min.
3. Remove kombu, add bonito flakes, simmer 10 min more.
4. Strain and season with mirin and light soy. Keep warm.

Kingfish

1. Lightly season kingfish portions with salt.
2. Sear quickly on all sides in hot neutral oil — aim for a golden crust, keeping the center rare.
3. Roll seared fish in furikake mix while warm to coat evenly.
4. Rest briefly, then slice

Garnish

• Toast black cumin seeds lightly in a dry pan.
• Wash and dry red vein sorrel leaves.