I love curing fish. I have previously posted some recipes of some cured kingfish, but I am always trying different variations. This time I had been sent some fabulously fresh wasabi from Shima Wasabi in Tasmania, so I was keen to try a few new combinations. While I used fresh wasabi, you can also use powdered wasabi – I have just one request – use the real thing, and if you are not sure by what I mean, then read my story on wasabi here and it should clarify things for you.
Traditionally, you would use a shark skin wasabi grater to grate the wasabi, but I found the paste too fine for what I had in mind, so in this instance I just grated it with a fine grater to give the wasabi a little more texture in the mix, even if the flavour would have perhaps been a little more intense if ground traditionally.
With curing, there are always a few common denominators, in the way of key ingredients and their ratios, so while some of the ingredients are different, the base ingredients of alcohol, sugar and salt are pretty much the same with every mix.
I wanted to use ingredients that complemented the wasabi, but did not overwhelm, or override the flavour, so I had a play with gin (Poltergeist Gin from Tasmania), sake and lemongrass.
The result… Wasabi and Poltergeist Gin Cured Kingfish, Wasabi and Sake Cured Kingfish and Wasabi, Lemongrass and Sake Cured Kingfish.
Which was the best? Hmmm, hard to say. The sake gave a slighter sweeter result, and the lemongrass complemented the wasabi well, but I think I liked the Poltergeist Gin/wasabi combination the best – even if it was psychological – Tasmanian wasabi/Tasmanian gin .
Anyway, have a play and see which one you like. Here are the recipes for you. Method is the same regardless of the mix.
If you would like a little extra detail about the curing process, read this previous blog where I have explained it in a little more detail, along with a few more recipes.
Wasabi and Poltergeist Gin Cured Kingfish
500g Hiramasa Kingfish fillet
1/3 cup Himalayan rock salt
1/3 cup raw sugar
¼ cup Poltergeist Gin
1 lime zest – finely grated
3 tbs wasabi – finely grated
or
Wasabi and Sake Cured Kingfish
500g Hiramasa Kingfish fillet
1/3 cup Himalayan rock salt
1/3 cup raw sugar
¼ cup wasabi – finely grated
1½ tsp lemon zest – finely grated
or
Wasabi, Lemongrass and Sake Cured Kingfish
500g Hiramasa Kingfish fillet
1/3 cup Himalayan rock salt
1/3 cup raw sugar
¼ cup wasabi – finely grated
1½ tsp lemon zest – finely grated
¼ cup lemongrass – finely chopped
Trim any loose ends from the kingfish fillet and wipe away any excess moisture with a paper towel. Set aside.
In a bowl combine ingredients for the mix that you are using. 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 rinse 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 with a little dab of freshly ground wasabi. Serve on a wasabi leaf, sprinkled with wasabi flowers if you are lucky enough to be in possession of them… if not, eat as is! And wash down with a nip of gin or sake…
This recipe is by Petra Frieser – Pebbles + Pomegranate Seeds
