Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, thoroughly combine 70 grams of coarse sea salt, 30 grams of granulated sugar, 2 tablespoons of ground sumac, 1 teaspoon of freshly ground black pepper, 1.5 tablespoons of rooibos tea leaves, 1 teaspoon of orange zest, and 1.5 teaspoons of finely grated fresh ginger to form the curing blend.

2. 2

   Lay 600 grams of kingklip fillet on a large piece of plastic wrap, ensuring ample overlap for wrapping.

3. 3

   Generously cover all surfaces of the kingklip fillet with the entire curing blend, gently pressing it onto the fish.

4. 4

   Tightly wrap the seasoned kingklip fillet in the plastic wrap, pressing out any air, and then place it in a shallow dish.

5. 5

   Refrigerate the wrapped fish for 24 to 48 hours, flipping the fillet every 12 hours to ensure even curing.

6. 6

   Once cured, unwrap the kingklip fillet and thoroughly rinse off all the curing mixture under cold running water.

7. 7

   Pat the cured kingklip fillet completely dry with several sheets of paper towel, then slice it very thinly against the grain before serving.