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Cured kingfish with seaweed

Any fresh seaweed (or soaked and sliced wakame, available from Asian grocers) works nicely as the garnish here. Start this recipe a day ahead to cure the kingfish.

You'll need

400 gm piece daikon, thickly sliced crossways 100 gm fresh seaweed rinsed and thinly sliced (see note) Finely grated rind of 1 lemon and 1 orange To serve: baby shiso leaves (see note) To serve: toasted sesame seeds   Cured kingfish 500 gm piece sashimi-grade kingfish 2 tbsp sea salt flakes 1 tbsp caster sugar 1 piece konbu, rehydrated in hot water for 1 hour, drained   Sesame dressing 1 tbsp light soy sauce 3 tsp brown rice vinegar 1 tsp roasted sesame oil ½ tsp wasabi


  • 01
  • For cured kingfish, place kingfish in a non-reactive container, mix salt and sugar in a bowl, then scatter mixture evenly over both sides of kingfish and cover with the konbu. Refrigerate overnight to cure. Rinse and pat dry.
  • 02
  • For sesame dressing, whisk ingredients in a bowl until well combined.
  • 03
  • Remove skin from kingfish, then cut kingfish into 3cm cubes. Arrange daikon slices on a platter, top each with a cube of kingfish, then a piece of seaweed, scatter with shiso and sesame seeds, drizzle a little dressing over and serve.

Note Fresh seaweed is available from select fishmongers and Asian grocers. Baby shiso is available from farmers' markets and select greengrocers.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Nov 2014

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