“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
Ingredients
Tosazu sauce
Method
Main
1.Wrap kingfish in kombu then plastic wrap, and refrigerate for 4 hours to lightly cure.
2.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).
3.Separate pomelo segments into beads.
4.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.
Large thin sheets of kombu are hard to find; use smaller squares if they’re unavailable. Kombu and bonito flakes are available from Japanese grocers and Asian supermarkets. Bottarga, or sea mullet roe, is available from select fishmongers. At Belon Henry uses shima aji (horse mackerel), which isn’t readily available in Australia; we’ve used kingfish here. He also makes a jelly from fish bones.
Notes