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Cured kingfish with seaweed

Australian Gourmet Traveller recipe for cured kingfish with seaweed.

By Lisa Featherby
  • Serves 6 - 8
  • 20 mins preparation
Cured kingfish with seaweed
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.


  • 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


  • 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.