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Cured kingfish with seaweed

Australian Gourmet Traveller recipe for cured kingfish with seaweed.

By Lisa Featherby
  • 20 mins preparation
  • Serves 6 - 8
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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.


  • 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.

  • undefined: Lisa Featherby