Wine Pairings | Beetroot Cured Kingfish

Written by St. Urban Wines

A hit at Geronimo, the Beetroot Cured Kingfish is a dish that calls for a wine that is fresh and zesty, we recommend the Gala Estate Riesling Dry.

Although this dish may take a day to prepare, this Italian recipe is well worth the time. The beetroot is light and earthy which compliments the Kingfish beautifully, find out exactly why by following the recipe below. 

What you need

  • 500g Rock Salt
  • 200g Brown Sugar
  • 1 Beetroot - grated
  • Zest of 1 Orange
  • Zest of either 1 Grapefruit or 1 Lemon
  • 1 shot of gin
  • 1-2 Skinless fillets of Kingfish

What you'll do


Combine together the rock salt, sugar, citrus zest, beetroot  and gin in a non-porous bowl to form the cure.

Then place half of the cure in layers on your tray (glass or metal recommended to avoid staining). 



Lay the Kingfish fillets on top of than and remain with the remaining cure mix, if using smaller fillets - allow 6-8 hours of cure time. 

After the cure time has finished, rinse the fillets with cold water and gentle pat dry with paper towel, allow them to dry completely in the fridge for an hour or so. 

Serve as thinly sliced as possible and with: 


2015 Gala Estate Riesling Dry