Beetroot, Horseradish and Vodka Cured Hiramasa Kingfish

I was in possession of a beautiful whole Hiramasa Kingfish, I felt compelled to do something special and while there is nothing quite like sashimi, I decided the next best thing would be curing.

I have always been a fan of cured fish, and the process is actually quite fun. This recipe is not only delicious, but really pretty too… It definitely rated high on my food porn Richter scale!

Thank you to Noosa Fish Providores for sourcing the Hiramasa Kingfish

Before you try this recipe, you might like to read a little bit more about the Hiramasa Kingfish and how this recipe came about…

http://www.pebblesandpomegranateseeds.com.au/vodka-curing-and-a-sensational-whole-hiramasa-kingfish

Ingredients:

500g Hiramasa Kingfish fillet

1tbs coriander seeds – dry roasted

½tsp peppercorns

2 x medium sized beetroot – grated

3tbs fresh horseradish – finely grated

2 tbs coarse Himalayan Rock Salt

2 tbs castor sugar

¼ cup Vodka

1 small lime – zest only, finely grated

Trim any loose ends from the kingfish fillet and wipe away any excess moisture with a paper towel. Set aside.

Dry roast coriander seeds in a heavy based saucepan, being careful not to burn. When roasted place in a mortar and pestle and coarsely grind with the peppercorns and rock salt. Its consistency should still be fairly coarse, but the spices should be well broken up.

In a bowl combine grated beetroot, horseradish, ground mix, sugar and vodka. It should be a reasonably moist mixture.

In a tray place several sheets of plastic wrap. I used about 4 layers, 50cm in length each layered crosswise across each other. Place approximately half the mixture in the centre of the plastic wrap and spread out evenly. Place the kingfish on top and the spoon the remainder of the mix on top and spread over the kingfish so the entire fish is thickly coated evenly.

Bring one of the sides up of the plastic wrap and cover, wrapping the kingfish tightly with its mix, trying not to allow any air to remain with in the plastic wrapping. Use extra plastic wrap to bind the fish into a nice tight package.

With the fish still in the dish, place another dish on top and weight it down with some canned food, or even a brick. Just something nice and heavy so the fish parcel is compressed.

Put in the refrigerator and leave for approximately 48 hours. Turn package after about 24 hours.

When the 48 hours has elapsed, unwrap the parcel and remove the curing mixture from the fish and give the fish a very quick with some cold water. Dry with a paper towel. Trim the ends off and it is ready to be served.

Eat as is, cut in fine slices. Great with cheese and lavash, or a spread of fine slices sprinkled with sesame oil, lime juice, soy and dill. Delicious!