Kingy how to make it taste good

[yakattack]

Gday Guys,
Help me out can you. I love catching king but so far have not nailed it in the kitchen. It always seems to come out to dry.
Any recipes or tips would be appreciated.

Cheers Micka

[Zed]

In a small bowl add a 1/2 stick (1/4 cup)of butter and various spices to your liking.
I like a good cajun seasoning, garlic powder (or fresh), oregano, cracked pepper and crushed red pepper. The butter and the cajun have enough salt.
Micro that mix until just melted, not cooked. Pour mix over prepared chunks of YT, and back into refer to set the butter again.

Once set, put it on a hot grill, but watch it closely because the butter will flame. ~3 min per side --given it's a nice chunk of fish w/ 4 sides. Serve med-rare. This is usu just when the fish juices start to come out and coagulate like white blood on the outside of the fish chunks.
I'm drooling already and it's only 1030.

[avayak]

Micka,
fillet, cut the blood line & pin bones out and flour fillet all over. Then rub some green some curry paste over the fillet, you don't need to put on much or be too precise it's really just to season.
Then BBQ with canola oil on the hot plate. Don't overcook especially the sections near the tail. I usually test the shoulder fillets to make sure they are cooked through.
This is so simple to prepare you can even do it the day that you caught the fish (always best IMO). I'm usually too buggered after getting up at 4:00am to cook anything that takes effort.
SBD told me this method as I was in your situation. It's still my favourite!

[sbd]

Eat it raw . Cooked, it needs additional fat, in the form of oil, butter or coconut cream.

I do a few different methods, including the two above, although with the butter method I just have a bowl of melted butter that I dip the fillet in, before adding spices (cajun, moroccan, whatever you fancy) and straight onto the bbq. With a good size fish, the fillets are too thick to bbq successfully, portion them then split them in half so they're half thickness, dip & spice them & cook on the bbq plate as hot as your bbq will go for 1 min per side (the butter will burn, this is good).

A green curry of kingfish is completely delicious and ready in 10 mins from start to finish, add the fish after frying off the paste, and turn it in the paste, add coconut milk/cream (depending on your arteries) & finish with palm sugar, fish sauce & lime juice. Don't cook the fish for more than about 3 mins total.

Chinese style with ginger & shallots works a treat. Heat half a cup of oil til smoking, & pour over half a bunch of chopped green onions (the long thin ones) mixed with a good knob of grated fresh ginger. Do this in a large metal bowl in the sink as it will spit like crazy, then add a teaspoon of salt & allow to cool. Heat a frying pan to very hot, add about four tbs of ginger oil mixture including the solids & add prepared fish fillets immediately. Cook for about 90secs per side, again if the fillets are too thick split them in half before cooking.

[sbd]

I tried making kingfish tempura last weekend, cut into batons, storebought tempura mix + icewater, fry for about 2 mins. My daughter declared it a winner, & I thought it was pretty good. Dip it into Japanese kewpie mayonnaise (really) and soy sauce.

Thai red curry works as well as green with kingfish.

Indian style curried kingfish fried in ghee is delicious. I put some curry paste on the fish & fry separately, then add back to the curry later, as the curry really needs a bit of simmering time which would overcook the fish.

It'd be interesting to try Murd's pressure cooker technique with kingfish.

[Zed]

Cooked, it needs additional fat, in the form of oil, butter or coconut cream.

Not that there's anything wrong with that...
Fat is good. Heh.

[yakattack]

Thanks heaps guys hopefully next time i wont destroy my catch

Cheers Micka

[PhilK]

Kingfish sashimi can be great too.. a little soy sauce and wasabi along with some pickled ginger. Simple as it comes and delicious.

[Donkey]

A South African friend put me onto this, says this was his favourite way to cook " yellowtail" as he called em.

Leave the skin on and smear the other side with a thick layer of apricot jam. Then cook skin down on a hot BBQ plate.

Damn tasty I reckon!

Scott

[keza]

A South African friend put me onto this, says this was his favourite way to cook " yellowtail" as he called em.

Leave the skin on and smear the other side with a thick layer of apricot jam. Then cook skin down on a hot BBQ plate.

Damn tasty I reckon!

Scott

i think they call that dish "jammy bastard"


i bet the americans have tried it with peanut butter

[occy]

As with most fish the key is freshness, but with Kingy super fresh is essential. Thin fillets, quick cooking and plenty of butter (much better than oil because it also has salt) make this fish a true delight to grill or fry. You would pay upwards of $30 a plate for a decent restaurant cooked Hiramasa Kingfish dish.

[sbd]

Leave the skin on and smear the other side with a thick layer of apricot jam. Then cook skin down on a hot BBQ plate.

This revolts me slightly, but I'm gunna do it. Should I serve it on toast?

Then I'm going to try it with I-Snack 2.0 . Seriously though, after the apricot jam, I might try it with Indian style mango chutney. Could be a real winner I reckon.

[Donkey]

Yeah I gave him a pretty strange look when he suggested it, but its a winner!

Of course you turn it after the skin side is cooked and the jam caramelizes making a nice crispy and sweet covering.
The mango chutney sounds a winner too, I'll have to give it a crack next time!

[keza]

i had one fillet of kingfish left in the fridge last night but the kids wanted pizza.
Hmmm what to do ?

[sbd]

And how was it Kerry?