AT A GLANCE
"James Henry's Belon is my new must-visit when in Hong Kong. Would you ask for the shima aji with pomelo and avocado recipe so I can make it back in Australia?"
Jean Danes, Darwin, NT
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Wrap kingfish in kombu then plastic wrap, and refrigerate for 4 hours to lightly cure.|
|02||For tosazu sauce, bring kombu and 300ml water to just under a simmer in a small saucepan (3-5 minutes), then remove kombu. Add bonito flakes, white soy, vinegar and sugar, bring to the boil, simmer for 2 minutes, then remove from heat. Add mirin, strain through a fine sieve and set aside to cool (15-20 minutes).|
|03||Separate pomelo segments into beads.|
|04||Unwrap fish and thinly slice (about 5mm-thick) with a very sharp knife. Arrange on plates with avocado and dress with 2-3 tsp tosazu sauce, scatter with pomelo beads, bottarga finely grated on a Microplane and chives.|