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Cameron Knox from Xoong shares his exquisite recipe for Ruakaka Kingfish Tartare.
At the 2018 Taste of Auckland, Ruakaka Kingfish Tartare, created by chef Cameron Knox of Mount Eden eatery Xoong, received the Best in Taste award.
“It’s incredibly versatile – you can serve it as sashimi, roast it, poach it, whatever you like. It’s super sweet with flavour, but maintains its delicacy. In my opinion, it’s the best fish in the country, hands down.”
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Sam Lee, Chef at Izu Restaurant, brings a delightful experience with this Kingfish Carpaccio.
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© 2022 Haku Aotearoa New Zealand Kingfish. All Rights Reserved.
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