Beetroot cured sashimi kingfish

Beetroot cured sashimi kingfish

2  medium sized beetroots, peeled and grated
1/2  cup chopped flat leaf parsley
1  lemon, zest
300g  kingfish loin – sashimi grade (unsliced)
1/2  bunch radishes
6  mini cucumbers
1  lime

 

Pantry items

1  tsp fennel seeds
1  tsp cumin seeds
2  tbsp raw sugar
1 1/2  tbsp whole black peppercorns
3  tbsp salt flakes
2  tbsp vodka
4  Tbls horseradish cream

 

Optional items

***Add some micro herbs like coriander or shizo

 

METHOD:

  1. For the Cured Kingfish, place fennel, cumin, sugar, peppercorns and salt flakes into a mortar and pestle and grind to a fine powder. Place powder into a bowl with beetroot, vodka, parsley, lemon zest. Place fish into bowl and coat all sides. Wrap fish tightly in cling wrap and set aside in the fridge for 1 hour.
  2. Thinly slice the radishes, the finer the better you can use a peeled for this. Thinly slice the mini cucumbers length ways.
  3. Slice the kingfish and then get creative with arranging the king fish, radishes and cucumbers on your serving plate.
  4. Serve with horseradish cream and a squeeze of lime juice. Garnish with micro herbs like micro coriander or micro shizo if you have them

 

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