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Ingredients
Cure
- 150 g rock salt
- 50 g white sugar
- 1 tsp Sichuan peppercorns (see Tips)
- 1 tsp fennel seeds
- 2 limes, zest only, no white pith
- 1 ruby grapefruit, juice and zest, no white pith
- 600 g fresh boneless, skinless kingfish fillets
Citrus yoghurt
- 300 g Greek yoghurt
- 20 g lime juice (approx. 1 lime)
Dressing
- 30 g white wine vinegar
- 60 g extra virgin olive oil
Assembly
- ½ ruby grapefruit, peeled and segmented
- 3 radishes, cut into thin slices
- micro herbs, for garnishing
- Nutrition
- per 1 portions
- Calories
- 955.5 kJ / 227.5 kcal
- Protein
- 17.7 g
- Carbohydrates
- 11 g
- Fat
- 12.1 g
- Saturated Fat
- 3.7 g
- Fibre
- 1.2 g
- Sodium
- 7251.2 mg
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