Recipe: Hiramasa Kingfish, Soy, Burnt Onion
Hiramasa Kingfish at Two Noble
Hiramasa Kingfish, Whipped Soy, Burnt Onion Dressing
By Mario Tambajong, Executive Chef: Two Noble, Sawyers Arms Tavern, Eileen’s Charcoal Grill
This is Two Noble’s signature dish. At its core, it’s about restraint - letting exceptional produce shine by giving it time and technique.
We take a beautiful fillet of Hiramasa kingfish and dry age it for three days. This process intensifies its natural flavour and richness without the need for embellishment.
Alongside it is a silky soy curd, made in-house from soy milk we set ourselves. It’s paired with a deeply layered dressing of burnt onion - this component takes over a week to prepare and brings an earthy sweetness that ties everything together.
It’s simple in appearance, but every element is carefully developed. The focus is always on flavour, balance and patience.
The Recipe
Ingredients
250g kingfish
Whipped soy
2L soy milk
75g Chardonnay vinegar
100ml olive oil
2g agar agar
Burnt onion
500ml vegetable oil
500g brown onion
75g garlic
75g soy
75g sweet soy
75g chilli oil
20g sesame oil
Method
Begin by dry-aging your fillet of Hiramasa kingfish for a minimum of three days. This enhances umami and allows the natural fats to concentrate. Once ready, slice thinly to your preferred thickness.
Sauces
Whipped Soy
Start by making soy curd from soy milk. Gently heat the soy milk in a pot until it reaches 80°C. At this point, add vinegar to trigger the curdling process. Once curdled, refrigerate the mixture overnight to allow the whey to fully separate. The next day, carefully separate the curd and whip it into a smooth creamy paste.
Burnt Onion Dressing
Begin by slowly caramelising diced brown onions in a generous amount of neutral vegetable oil - the infused oil plays a crucial role in the final flavour. Cook over a low heat, stirring occasionally. Once the onions begin to break down and brown, add finely minced garlic. Continue cooking until both the onion and garlic are soft and deeply caramelised.
Remove from heat and allow the mixture to rest at room temperature overnight. Once cooled and set, finish the dressing by seasoning with chilli oil, sesame oil and sweet soy. Store in a clean, sterile container and allow it to mature for at least one week to let the flavours fully develop and the oil to take on complexity.
Serves 8.
Prefer it made for you? Book a table at Two Noble, located at Sawyers Arms Tavern, 2 Noble St, Newtown.