KFA KITCHEN - SOY MARINATED BONITO FILLETS

Recently a couple of mates gathered to celebrate one of their birthdays by going on a fishing charter. As far as I can tell they were all chasing Kingfish but unfortunately they were playing hard to get. Only two Kings for the entire 6 hours were taken (Luckily one by the birthday boy Ado) but numerous other desirable species were landed. Some great Bonito hit the decks and were filleted perfectly, and here is where I fit in to the equation (Got to love good mates and the benefits).


Jason came home with too big a goodie bag and asked me if I was interested in trying some. As with most species I have never tried most come from Jason (Slightly suburb distant neighbour relations). I conjured up a method I wanted to try and went about raiding the pantry. The result was a marinade, some rocket/mezzo and some sharp accompaniments. It's been awhile since I have added a recipe to the menu but this one could turn any fish snob into a mad, devouring beast and even with the spices added once cooked its fit for the whole family (If there is any left).



Ingredients:
1 tsp dill, 1 tsp pepper, 1 tbsp honey, 1 tbsp rock salt, 1 tbsp sugar, 1/2 tsp all spice, 1/2 cup soy sauce, 1 palm sugar cube, 1/2 cup Yoshida marinade (Soya based), 1 tsp sesame oil, tbsp white vinegar, tsp mixed spice, tsp ginger, 200ml amber ale.

1. Combine spices, salt, honey, soy and palm sugar to a large bowl, mixing well before adding remaining ingredients (Stir the vinegar and ale in thoroughly). Add Bonito fillets and cover with glad wrap, letting them marinade for an hour at room temperature.


2. Remove palm sugar cube from marinade and place in hot, well oiled pan. Remove fillets from marinade and pan fry on a high heat, spoon basting before turning. After 2 minutes turn and continue basting until cooked, serve along with rocket/mezzo mix, grated parmesan/fetta and a drizzle of balsamic vinegar (Top fish with sprinkled sumac).

KFA Kitchen tips:

• Could be substituted with raw Bonito (Sashimi style) or baked slower in a low heat fan forced oven (Basting as you go) or even smoked, pan keeps the moisture best. Other fish that would work well with this dish include Mackeral, Tailor, Tuna, Australian Salmon, Snapper, Trevally and anything else suited to hot smoking.