Gin, Lime and Coffee Cured Kingfish

Cook Time 20 minutes (+ refrigeration time)

Servings 4

Difficulty Advanced


1 whole kingfish
400ml gin

Curing Mix
500g sugar
1kg table salt
100g ground Lavazza coffee
Zest of 4 limes
30g coriander seeds, toasted and roughly ground

Curry Leaf Oil
35g picked curry leaves
150ml neutral oil (canola or vegetable oil)

Tempered Yoghurt
70ml neutral oil (canola or vegetable oil)
4 dried kashmiri chillies, torn
½ tbsp mustard seeds
400g hung yoghurt (Let out slightly with water)
½ tsp asafoetida (bought from Indian Grocers)


Crispy fried wontons sheets
Rainbow beets - finely sliced
Nasturtium flowers
Asparagus spears - finely sliced

This recipe is best prepared one day in advance.


To make hung yoghurt, wrap 400g Greek yoghurt in muslin cloth or a clean Chux and place in a sieve over a bowl. Leave in the fridge overnight to drain, then squeeze out the liquid and remove from the cloth the next day.

Remove all bones, skin and bloodline from kingfish. Divide each side into fillets (One kingfish will yield four fillets). Place into a large dish and pour over the gin. Place in the fridge for one hour to marinate.

Combine all of the curing mix ingredients together in a bowl. Place a large piece of cling film on a bench and pour over a quarter of the curing mix. Place a kingfish fillet on top, spread some of the curing mix on top, and wrap tightly in the cling film. Repeat with remaining curing mix and fillets. Place wrapped fillets flat on baking trays and into the fridge for 6 hours to cure.

Once cured, remove fish from cling film and gently rinse off the curing mixture in cold water. Thinly slice the Kingfish against the grain, and portion at 50g Kingfish per serve.

For the tempered yoghurt: heat a saucepan and add oil. Once hot, reduce heat and add kashmiri chillies and mustard seeds and allow to boil and spit for approximately 2 minutes. Pour into bowl with the hung yoghurt and asafoetida (if using) and stir until combined.

To make the curry oil, heat the oil in a saucepan and then add the curry leaves. Cook for 4-5 minutes, then take off the heat and blitz in a food processor. Strain through a fine sieve into a jug.

To serve, spread some of the tempered yoghurt on a large plate. Arrange the thinly sliced Kingfish on top with the thinly sliced beets, asparagus, crispy fried wonton sheets and nasturtium flowers. Drizzle the curry oil over the top.


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