Gin Cured Kingfish with Beetroot

Cook time 20 minutes (+ 4 hours curing)
Servings 4


500g of skinless sashimi grade kingfish fillet

100ml gin

3 whole juniper berries, crushed

1 tbsp coriander seeds, toasted and crushed

3 bay leaves, torn

1/2 cup of salt flakes, plus an extra tsp.

1/2 cup of caster sugar, plus and extra tsp.

1 large beetroot, steamed until tender, peeled and grated

1 tbsp sherry vinegar

a splash of Extra Virgin Olive Oil

Crème fraiche, to serve

1 bunch chives, finely chopped to serve

Gin Cured Kingfish with Beetroot


Pour gin over fish and turn in the liquid so it is completely coated. Marinate for 10 minutes.

Combine half cups of salt and sugar, juniper, coriander seeds and bay leaves.

Place two pieces of cling wrap on a bench and add half of the salt cure and then place the fish on top. Cover with the remaining salt cure and then drizzle over the reserved gin. Wrap the fish tightly in the cling wrap and cure in the fridge for 3-4 hours. Wash off cure and pat dry with paper towel. Slice thinly.

In a bowl dress the beetroot with sherry, remaining salt and sugar. Place the beetroot on to plates. Add a dollop of crème fraiche and garnish with chives and a drizzle of extra virgin olive oil.