- serves 8 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 1 side kingfish, skin on, cut in half lengthways
- 3 oranges
- ¼ cup salt
- 1 tsp ground fennel seed
- 1 ground star anise
- a few sprigs of thyme
Marinating time 24 hours
You will need to begin this recipe one day ahead.
Instructions
- Zest and juice the oranges. Clean the blood line out of the fish and remove the bones. Place the fillets skin-side down on a tray. Sprinkle half the salt over fish, then scatter with the ground spices, zest and thyme. Cover with orange juice and the remaining salt and wrap the tray in plastic wrap.
- Refrigerate for 24 hours.
- To serve, unwrap the fish gently scrape the spices, zest and herbs off the flesh. Starting at the thicker end and working on a 45 degree angle, thinly slice the fish and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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