You will need:

  • 1 x 600g sashimi – grade kingfish fillet, skin on

Curing Mix

  • 160g rock salt

  • 100g brown sugar

  • 1 small beetroot, grated

  • Peeled zest of ½ orange

  • 1 teaspoon pepperberries, crushed

To Serve

  • Crusty bread

  • Mayonnaise

  • Orange wedges (optional)

How to make:


For the curing mix, combine all ingredients in a bowl. Tip half of the mix into a small tray and place the fish on top.


Tip the rest of the mix onto the fish, making sure it’s completely covered.


Cover the tray and refrigerate for 24 hours.


Once cured, removed the fish from the tray and wipe off the cure.


Pat the fish dry with paper towel, then serve with crusty bread, mayonnaise and a few orange wedges, if you like.