Written by St. Urban Wines
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.
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: