Our Recipes

Cured Kingfish, Beetroot, Orange & Pepperberries

Overnight prep.

Overnight cooking

Serves 6-8

Ingredients

  • 1 x 600g sashimi – grade kingfish fillet, skin on
Curing Mix
  • 160g rock salt
  • 100g brown sugar
  • 1 small beetroot, grated
  • Peeled zest of ½ orange
  • 1 teaspoon pepperberries, crushed
To Serve
  • Crusty bread
  • Mayonnaise
  • Orange wedges (optional)

Overnight prep.

Overnight cooking

Serves 6-8

Method

Step 1 For the curing mix, combine all ingredients in a bowl. Tip half of the mix into a small tray and place the fish on top. Step 2 Tip the rest of the mix onto the fish, making sure it’s completely covered. Step 3 Cover the tray and refrigerate for 24 hours Step 4  Once cured, removed the fish from the tray and wipe off the cure. Step 5  Pat the fish dry with paper towel, then serve with crusty bread, mayonnaise and a few orange wedges, if you like.
Ingredients
Method

Ingredients

  • 1 x 600g sashimi – grade kingfish fillet, skin on
Curing Mix
  • 160g rock salt
  • 100g brown sugar
  • 1 small beetroot, grated
  • Peeled zest of ½ orange
  • 1 teaspoon pepperberries, crushed
To Serve
  • Crusty bread
  • Mayonnaise
  • Orange wedges (optional)

Method

Step 1 For the curing mix, combine all ingredients in a bowl. Tip half of the mix into a small tray and place the fish on top. Step 2 Tip the rest of the mix onto the fish, making sure it’s completely covered. Step 3 Cover the tray and refrigerate for 24 hours Step 4  Once cured, removed the fish from the tray and wipe off the cure. Step 5  Pat the fish dry with paper towel, then serve with crusty bread, mayonnaise and a few orange wedges, if you like.
In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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