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Orange Cured King Fish



  • 1.

    Place the fillets, skin down, on a dish.

  • 2.

    Squeeze the orange juice over the fish.

  • 3.

    Distribute the salt over the fish, making sure a little extra goes on the thicker part.

  • 4.

    Scatter the rest of the ingredients over the dish.

  • 5.

    Cover with plastic film and refrigerate for 24 hours.

  • 6.

    When ready to serve, scrap off the debris and slice thinly, starting at the thicker end at a 45 degree angle, moving backwards.

  • 7.

    Serve with a dainty side salad which may comprise some orange segments.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Orange Cured King Fish.


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