Wow, what a surprise this Coffee Bean and Vodka Cured Hiramasa Kingfish turned out to be. I think this is my favourite recipe ever (until next time). It is incredible, even if I do say so myself. Coffee is not my first choice ingredient for curing, but the risk paid off, and the result was unquestionably sublime. Curing is actually quite easy. The key is absolutely premium fresh fish and a bit of confidence.
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 fillet Hiramasa Kingfish
¾ cup coffee beans – coarsely ground
½ cup coarse Himalayan Rock Salt
½ cup Brown/Muscovado Sugar
¼ cups vodka
1 lime – zest only, finely grated
Method:
Trim any loose ends from the kingfish fillet and wipe away any excess moisture with a paper towel. Set aside. If using whole coffee beans, place in a mortar and pestle and grind to a coarse consistency, add the rock salt and pound together, without crushing salt and coffee too much. You don’t want it too coarse, but you don’t want it fine and powdery either.
Add the sugar, vodka and lime zest and combine. You can use normal brown sugar, but the muscovado sugar has this beautiful richness that I think really added to the dimension of flavour in the end result.
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.
I ate mine just as is, sprinkled with some tarragon flower petals… sublime!
Big thank you to Noosa Fish Providores for sourcing the Hiramasa Kingfish for me
For more about Hiramasa Kingfish and how this recipe came about read…
http://www.pebblesandpomegranateseeds.com.au/vodka-curing-and-a-sensational-whole-hiramasa-kingfish
This story was written by Petra Frieser – Pebbles + Pomegranate Seeds
