Chefs' Recipes

10 William St's kingfish ham

Recipe for kingfish ham by 10 William St chef Dan Pepperell.

By Daniel Pepperell
  • 30 mins preparation plus curing
  • Serves 6 - 8
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Kingfish ham
"This dish came about while playing around with the idea of pairing prosciutto, which is basically cured and dried pork, with melon," says Pepperell. "We thought cured and dried kingfish could be an interestingly happy alternative." Start this recipe two days ahead to cure the kingfish.


  • 1 piece sashimi-grade kingfish top loin (about 600gm), bloodline trimmed, skinned (see note)
  • Finely grated rind and juice of ½ lemon, ½ orange and ½ lime, plus extra lemon wedges to serve
  • 150 gm each fine sea salt and caster sugar
  • To serve: extra-virgin olive oil
  • 2-3 finger limes or blood limes, halved
  • ½ rockmelon, seeded, cut into wedges, then bite-sized pieces


  • 1
    Place kingfish in a single layer in a non-reactive container, then combine citrus rinds, juices, salt and sugar in a bowl, rub all over fish and refrigerate, turning occasionally, for 2 hours until lightly cured. Rinse off salt and pat dry with paper towels, then wrap fish in muslin and hang up by a piece of string in the fridge for 48 hours. Cured kingfish will keep wrapped in plastic wrap and refrigerated for a week.
  • 2
    Thinly slice kingfish across the grain and arrange on a plate, dress with a squeeze of lemon and extra-virgin olive oil, and serve with finger limes and a wedge of rockmelon.


Note You'll need to order kingfish top loin ahead from your fishmonger. Finger limes and blood limes are available from select greengrocers. If they're unavailable, substitute lime or lemon.