Ruby kingfish with citrus yoghurt dressing

Ruby kingfish with citrus yoghurt dressing

4.4 5 ratings

Prep. 30min

Total 2 h 30min

8 portions

Ingredients

Cure

rock salt
150 g
white sugar
50 g
Sichuan peppercorns (see Tips)
1 tsp
fennel seeds
1 tsp
limes zest only, no white pith
2
ruby grapefruit juice and zest, no white pith
1
fresh boneless, skinless kingfish fillets
600 g

Citrus yoghurt

Greek yoghurt
300 g
lime juice (approx. 1 lime)
20 g

Dressing

white wine vinegar
30 g
extra virgin olive oil
60 g

Assembly

ruby grapefruit peeled and segmented
½
radishes cut into thin slices
3
micro herbs for garnishing

Difficulty

easy

Nutrition per 1 portions

Sodium 7251.2 mg

Protein 17.7 g

Calories 955.5 kJ / 227.5 kcal

Fat 12.1 g

Fiber 1.2 g

Saturated fat 3.7 g

Carbohydrates 11 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

You might also like...

Scallops with pea purée

25min

Beetroot and tequila cured salmon

24 h 20min

Prawn bisque with lemon myrtle (TM6, Andrew Fielke)

55min

Salmon with fennel and apple salad

1 h 20min

Middle Eastern planked salmon

1 h 40min

Smoked salmon and preserved lemon choux buns

1 h 20min

Duck confit with lentil & orange salad

15 h 40min

Prawn salad with horseradish cream

1 h

Prawns, wasabi panna cotta and yuzu sauce

3 h 10min

Nam Jim

10min

Prawn saganaki with feta

35min

Beurre blanc

15min