Beetroot cured sashimi kingfish
|2||medium sized beetroots, peeled and grated|
|1/2||cup chopped flat leaf parsley|
|300g||kingfish loin – sashimi grade (unsliced)|
|1||tsp fennel seeds|
|1||tsp cumin seeds|
|2||tbsp raw sugar|
|1 1/2||tbsp whole black peppercorns|
|3||tbsp salt flakes|
|4||Tbls horseradish cream|
|***Add some micro herbs like coriander or shizo|
- 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.
- Thinly slice the radishes, the finer the better you can use a peeled for this. Thinly slice the mini cucumbers length ways.
- Slice the kingfish and then get creative with arranging the king fish, radishes and cucumbers on your serving plate.
- 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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