Lightly cured trevally
( SERVES 8 )
Photo by Tam West
Thinly sliced cured trevally is the basis of a shared plate to serve with drinks or can be used as a simple starter. Make sure you use super-fresh sashimi-grade fish. Use within 2 days.
|1 tsp||Black peppercorn|
|1 tsp||Juniper berries|
|1 tsp||Coriander seeds|
|3 tsp||Sea salt flakes, crushed|
|4 Tbsp||White sugar|
|1||Lemon, use the finely grated zest|
- Coarsely grind the black peppercorns, juniper berries and coriander seeds in a spice grinder or mortar and pestle. Place in a small bowl and add the salt, sugar, lemon zest and gin and mix to combine.
- Place the trevally fillets in a flat, ceramic or glass dish. Rub well on both sides with the cure mix. Cover well and place in the fridge overnight.
- Slice the trevally thinly and serve with rye crackers or slices of rye bread, small radishes, lemon wedges and sprinkle over dill or fennel. Taste before serving. You may need a little extra salt.
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