Name: Cured kingfish with seaweed
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 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

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.

Ingredients

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

Method

Main

1.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.

2.For sesame dressing, whisk ingredients in a bowl until well combined.

3.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.
Notes