Cured kingfish with orange and pepper berries

Name: Cured kingfish with orange and pepper berries
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 small beetroot (peeled and grated) 1 tsp pepper berries (crushed) zest of half an orange 5 tbsp rock salt 5 tbsp brown sugar 600g sashimi grade kingfish fillet* 100g sour cream 1 lemon pinch powdered pepper berries; * If you can't get your hands on kingfish, use sashimi-grade salmon.

Mark LeBrooy and Darren Robertson

August 13, 2017

This colourful, light dish is good for lunch or served with other share plates for dinner.Edwina Pickles

easyTime:< 30 minsServes:4

This is great little dish for a light lunch. The pepper berries (or mountain pepper as they are also known) give the kingfish a wonderful, sweet, peppery spice. Prepare the day before serving.

Ingredients

1 small beetroot (peeled and grated)
1 tsp pepper berries (crushed)
zest of half an orange
5 tbsp rock salt
5 tbsp brown sugar
600g sashimi grade kingfish fillet*
100g sour cream
1 lemon
pinch powdered pepper berries
* If you can't get your hands on kingfish, use sashimi-grade salmon.

Method

Step 1
For the curing mix, combine the beetroot, pepper berries, orange zest, salt and sugar in a bowl.
Step 2
Put half the curing mix into a small tray, put the fish on top, then put the rest of the mix over the fish, making sure it's completely covered.
Step 3
Cover the tray and store in the fridge for 24 hours.
Step 4
Remove the fish from the curing mix and slice to serve.