By Francesco Mannelli - Head Chef of Mode Kitchen & Bar at the Four Seasons Hotel Sydney.
Mode Kitchen & Bar is a new Sydney CBD restaurant at the the luxury Four Seasons Hotel Sydney. Italian-born Francesco (ex-Balla, Est. and Bistrode CBD) creates a fresh and delicate dish with a bitter-sweet accent using the king of fish. Hiramasa kingfish is the Japanese name for the yellowtail kingfish and it has become one of chefs’ favourite for its superior quality and texture.
Serves: 6 - 8
200 g Hiramasa kingfish
30 g toasted macadamia nuts
½ red onion
20 g soaked dry currants
40 g caster sugar
40 g red wine vinegar
30 ml extra virgin olive oil
1 bay leaf
Green endives or bitter leaves
Slice the red onion into thin strips. Combine one part red wine vinegar to two parts water with a pinch of salt and one bay leaf. Bring mixture to a boil and blanch the sliced onions for 30 seconds.
Quickly cool the onions by freezing for one minute. This thermal shock creates the bright pink colour.
To make the sweet and sour sauce, caramelise the caster sugar using a saucepan until it develops into a light blonde colour. At the same time, bring the red wine vinegar to a boil. Whisk the two together and reduce the mixture by two thirds until thick but thin enough to drizzle at the same time. Place aside to cool.
Slice the Hiramasa kingfish into 3-4 mm slices and dress with a pinch of pink salt.
Plate the sashimi in waved portions and sprinkle the soaked dry currants and toasted and halved macadamia nuts. Then add the pickled onions, drizzle the sweet and sour sauce, olive oil and season with freshly cracked pepper. Garnish the dish with endive leaves to finish the dish.