“An incredibly versatile and delicious dressing that can enliven a salad, bring a fresh summer finish to a barbequed steak or beautifully complement your favourite seafood this festive season.”
Singing with summer freshness, the attractive floral elements and lovely fruit sweetness are tempered by a hint of sour plum, and rounded out with rich, smoky umami flavours. Feeds four to six as a shared entrée.
500g grape seed oil
100g fenugreek seeds
400g fresh kingfish loin
or any quality, firm white fish
200ml of fenugreek oil
100ml of tuna soy *Available at most Grocers
70ml maesil vinegar
Blend 500g of grape seed oil with 100g of fenugreek seeds for two minutes or until the oil reaches roughly 70 degrees.
Pass the oil through a fine cloth to remove any grainy or bitter remnants. A blue chux cloth or coffee filter lined into a strainer will work well.
Add the oil to the maesil vinegar and tuna soy. Whisk well and set aside.
Rub the kingfish loin with a 50/50 mixture of salt and sugar and cure for 45 minutes.
Slice the cured kingfish into fine slices, lay it on your plate and apply the dressing liberally.