Gin-Cured Fish from Kangaroo Island Spirits

Impress family and friends with this stunningly simple dish from Kangaroo Island Spirits, created using locally sourced incredibly fresh fish.

Ingredients

  • 1.5kg of firm fish fillets, (Australian salmon or kingfish) filleted, skin left on
  • 8 tbsp gin (or more if you like)
  • 75g caster sugar
  • 50g sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp fennel fronds, chopped
  • 1 tbsp dill, chopped
  • ¾ tbsp juniper berries, chopped
  • Buttered rye or pumpernickel, Kangaroo Island Sheep’s milk labneh, lemon, to serve

Method

Step 1.
Run your hand over fish flesh to make sure there are no little bones in it. If there are, remove with tweezers. Spread out a piece of foil big enough to wrap around the fillets.

Step 2.
Rub gin all over 2 pieces and set 1 piece on the foil, skin-side down. Pour a little more gin over the fleshy side of another fillet.

Step 3.
Mix together the sugar, salt, pepper, fennel, dill and juniper berries and press on top of the fish. Put the other piece on top, skin-side up, and sprinkle a little more gin
on top. Fold the foil around to make a parcel.

Step 4.
Set it on a wire rack and put this on a platter or roasting tin that can catch the liquid as it leaks out of the packages. Put a weight, such as a chopping board, on top and put it in the fridge. Turn the fish from time to time while it’s curing. This can be left from 1-6 days.

Step 5.
When cured, unwrap and scrape salt mix off the top. Cut the fillets horizontally leaving the skin behind.

Step 6.
Serve on pumpernickel or rye bread with Island Pure sheep’s milk labneh and a squeeze of lemon.

Serves 4

 

Photo credit: Lee Lam – Adelaide Food Central
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