Browse All Recipes

Citrus-cured kingfish with lemon labne

Australian Gourmet Traveller recipe for citrus-cured kingfish with lemon labne.

By Alice Storey & Emma Knowles
  • Serves 6 - 8
  • 30 mins preparation
  • 1 min cooking plus curing, draining
Citrus-cured kingfish with lemon labne
Citrus-cured kingfish with lemon labne


  • 2 tsp each whole white peppercorns and fennel seeds
  • ½ cup each coarsely chopped coriander and mint
  • 35 gm sea salt (¼ cup)
  • 1 tbsp raw caster sugar
  • 2 250gm pieces of sashimi-grade kingfish fillet, bloodline removed
Lemon labne
  • 500 gm sheep’s milk yoghurt
  • 1 garlic clove, finely chopped
Herb crust
  • ½ cup each coarsely chopped flat-leaf parsley and mint


  • 1
    Dry-roast peppercorns and fennel seeds until fragrant (30 seconds), then coarsely grind in a mortar and pestle. Transfer half the spice mixture to a bowl (reserve remaining), add herbs, salt, sugar rind and juices, and mix well.
  • 2
    Place a 60cm-long piece of plastic wrap on a work surface and spread a third of the curing mixture in the centre the same size as the fillets. Place a piece of kingfish on top, spread over half the remaining curing mixture and sandwich with remaining kingfish. Spread remaining curing mixture over the top, then wrap tightly in plastic wrap. Wrap in a second piece of plastic wrap, place in a container and refrigerate for 24 hours.
  • 3
    Meanwhile, for lemon labne, combine yoghurt, rind, juice, garlic, 1½ tsp sea salt and freshly ground black pepper to taste in a bowl, transfer to a sieve lined with muslin, place over a bowl to catch liquid and refrigerate overnight to drain.
  • 4
    For herb crust, combine parsley, mint and rinds with reserved spice mixture. Wipe curing mixture off kingfish and pat dry with absorbent paper. Spread lemon labne all over kingfish, then roll in herb mixture to coat evenly (the fish can be wrapped tightly in plastic wrap and stored in the fridge for a couple of days at this point).
  • 5
    Thinly slice kingfish and serve on lavash spread with lemon labne and topped with cucumber, Spanish onion and sprouts, and drizzled with olive oil. Serve extra lemon labne, lavash and lemon wedges on the side.