For this, I scraped a kingfish frame with a spoon and removed all the last traces of meat of the bones. To that I added some thinly sliced tail meat.
I then simply added all my ingredients, which were:
- Soy Sauce
- Ponzu Sauce
- Spring Onion
- Citrus Furikake Seasoning
- Lemon Juice
- Green Chili
- Orange pieces
I mixed it all up and ate it wrapped in dried seaweed. The Citrus Furikake Seasoning I used was this one, I got it at Farro: https://pacificharvest.co.nz/shop/seasonings/furikake/japanese-rice-sprinkle-citrus-500g/?v=8e3eb2c69a18
The meat I scraped off the bone was epic! Super soft. Etoile explained to me that in Japan they consider it the best part as its close to the bone, it’s called Nakaochi. Traditionally it’s meat scraped from Bluefin Tuna but works well with a Kingfish too!