Snacks and sides

Cured kingfish with seaweed

Australian Gourmet Traveller recipe for cured kingfish with seaweed.
Cured kingfish with seaweed

Cured kingfish with seaweed

Mark Roper
6 - 8

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.


Cured kingfish
Sesame dressing



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.


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