Torched Miso, Lord Howe Island Kingfish

Torched Miso, Lord Howe Island Kingfish

  • Fish
  • 2 tbs miso paste
  • 2 tbs olive oil
  • 1 cup yogurt
  • Juice of half lemon
  • 1 top loin of very fresh kingfish
  • Sea salt

  • Hot mustard and yogurt dressing
  • 1 tbs hot mustard
  • 1 cup yogurt
  • Juice of one lemon
  • Sea salt

  • Coriander oil
  • 50g coriander
  • 50g olive oil

  • Marinated sea lettuce
  • 2 tbs soy sauce
  • 2 tbs rice wine vinegar
  • 1 tsp pickled ginger, finely chopped
  • 1 tsp sugar syrup
  • 2 cups sea lettuce, washed well

  • Pickled shallot rings
  • 100g white sugar
  • 20g salt
  • 200ml white wine vinegar
  • 300ml water
  • 2 shallots, thinly sliced into rings


In a blender place the miso paste and the olive oil. Blend until it comes together.

Fold through the yogurt and lemon juice until combined.

Using a pastry brush, evenly paint the mixture onto the kingfish fillet.

Season with salt.

Blow torch the fish evenly on all surface area until it is the same colour. Be careful to not hold the flame on any one part of the fish for too long as it will overcook.

Allow the fish to cool then slice very finely.

Season again before plating.


Hot mustard and yogurt dressing

In a blender, mix the mustard and the yogurt.

Pour into a bowl then fold in the lemon juice and salt.


Coriander oil

Place the coriander and oil into a Thermomix and cook to 85C.

Pour into a filter. Allow to strain in an ice bath.


Marinated sea lettuce

Mix all ingredients and allow to marinate overnight.


Pickled shallot rings

Excluding the shallots, bring all ingredients to the boil.

Pour over the shallots.



To serve

Using a spoon, drip the mustard dressing around the plate.

Repeat with the coriander oil.

Lay the fish slices over the top and season.

Place a piece of sea lettuce and a ring of shallot over each slice of the fish.

Garnish with marigold leaf and borage flowers.