YELLOWTAIL KINGFISH

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 58 (Part 1) – Yellowtail Amberjack
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BIN: Seriola lalandi
FR: Sériole chicard 
GER: Gelbschwanzmakrele 
ESP: Jurel / medregal rabo amarillo 
IT: Ricciola
CRO / SRB: Gof / orhan
JAP: Hiramasa / buri
PT: Arabaiana / tapireça
VAR: Kahala ‘opio / haku / kahu / remo remo
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Here’s a saddle of kingfish recipe for a spectacular Sunday roast! Great family meal guaranteed to impress. Yellowtail kingfish, or hiramasa, has got to be one of my absolute favourite fish, be it for grilling, frying or sushi / sashimi.
Impeccably fresh fish by The Kingfish Company
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Ingredients (serves 4):
1 x 2.5-3kg whole hiramasa yellowtail amberjack
5 minced shallots
3 garlic cloves
200ml white wine
100ml white wine vinegar
6 thyme sprigs
50ml dark soy sauce
500ml fish stock
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Recipe:
1. Apply the sukibiki method to descale the fish. Fillet / butcher the fish as shown in this reel and chop up the head and bones. Keep the belly and fillet trimmings for sushi or sashimi.

2. Sunday roast: brown the saddle on medium-high heat for about 3 minutes on each side. Pour away the rendered fat and pop the fish in the oven at 100C for about 30-35 minutes, or until the core temperature reaches 45C. Take the fish out the oven and let rest for 8-10 minutes.

3. Fish jus: roast the bones in a pan until nicely coloured. Sieve off the fat and return to the pan with the shallots and garlic. Brown gently, deglaze with the wine and vinegar and reduce to a glaze. Add the soy sauce, fish stock and thyme and simmer gently for about 20-30 minutes. Pass through a fine sieve and reduce gently until reaching the desired consistency. 

4. Glazed vegetables: blanch and reserve your favourite seasonal vegetables. Whilst the roast is resting, add these to a pan with a little water or stock and some butter. Reduce until glazed, serve with the roasted fish and jus. Enjoy!!