Cured fish with citrus and cucumber

Ingredients

• 300 g fine salt
• 150 g sugar
• 2 lemons, peel only
• 2 limes, peel only
• 300 g sashimi-grade kingfish, trimmed
• 300 g sashimi-grade bluefin tuna, trimmed
• 50 g gooseberries, halved
• 1 green tomato, thinly sliced
• 80 g fresh raw amaebi (sweet shrimp), peeled and deveined
• 4 baby cucumbers, thinly sliced
• 3 finger limes
• 1 lime, finely zested
• Cold-pressed hazelnut oil, nasturtium leaves and flowers, to serve

For the vinaigrette

• 2 Lebanese cucumbers, roughly chopped
• 2 large green tomatoes, quartered
• 1 cup seedless green grapes
• 2 cm x 2 cm piece horseradish root, finely grated
• 2 limes, juiced
• 2 lemons, juiced
• Salt

Marinating time: 45 - 50 minutes

Instructions

1. Combine the salt, sugar and citrus peels in a large bowl, massaging the lemon and lime peels into the sugar/salt mixture to infuse. Cut the sashimi into thin bite-sized strips, then combine with the cure. Refrigerate for 45-50 minutes. When the fish has finished curing, prepare an ice-bath and rinse the sliced fish in the cool water to remove the cure. Pat dry with paper towel and transfer to a plate and refrigerate until needed.
2. To make the vinaigrette, combine the ingredients in a high-speed blender. Blend until smooth, then strain through a fine mesh strainer and season to taste with salt.
3. To serve, spoon some of the vinaigrette onto a large serving bowl. Top with the cured fish, gooseberries, green tomato, raw amaebi (sweet shrimp), baby cucumbers and some finger lime caviar. Sprinkle with a little lime zest, drizzle with hazelnut oil and garnish with nasturtium flowers and leaves and serve immediately.

Photography by Jiwon Kim.

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