Alluring flavours of allspice, cloves and cinnamon with a sprinkle of smoked paprika envelope this delicious fish dish by Kate Fay. Enjoy it with a refreshing salad topped with avocado cream and crunchy Sabato crostini for added texture.

Serves 6

"Pancetta" Cured Kingfish:
245g salt
1½ tsp La Chinata sweet smoked paprika
¾ tsp Spice Trader ground allspice
¾ tsp Spice Trader ground cloves
¾ tsp Spice Trader ground cinnamon
2 tsp fresh thyme, finely chopped
1½ tsp freshly ground black pepper
2 tsp sugar
600g kingfish fillet, skin, bloodline and bones removed

Mix all ingredients except the fish in a large bowl to make a spice mix. Roll fish in spice mix, and lay on a non-metallic tray packing on the remaining spice mix cure. Wrap tray in plastic wrap and refrigerate for 4-6 hours, turning the fish 2-4 times.

Remove fish from the marinade and pat dry with absorbent paper. Wrap fish in a clean towel and continue to refrigerate overnight or up to 4 days.

With a sharp knife thinly slice the kingfish on an angle and set aside.

Note: If kingfish is unavailable you could use another meaty fish like tuna or salmon.

400g broccolini or asparagus, thinly sliced
3 large beetroot peeled and cut into 1cm cubes
1 large ripe avocado
1 Tbsp crème fraîche 
½ tsp Coppersfolly pure wasabi
Salt and freshly ground black pepper
1½ tsp freshly chopped thyme
Extra virgin olive oil (EVO), for sautéing
1 handful of watercress sprigs
1 Tbsp Sabato salted capers, rinsed
2 small red apples, unpeeled and cut into julienne
Pons lemon infused EVO
6 Sabato crostini, broken into pieces

Blanch the sliced broccolini or asparagus in boiling water, refresh in cold water and set aside.

Place the beetroot in a saucepan cover with cold water and bring to the boil. Reduce the heat and simmer for 5-8 minutes or until cooked. Drain and cool.

Blend the avocado flesh with crème fraîche, wasabi and salt.

Sauté the beetroot gently in olive oil, season and sprinkle with fresh thyme.

Layer the salad components on a platter and arrange kingfish slices on top. Scatter with capers and julienned apple. Drizzle with lemon oil. Dot with the avocado cream and top with crostini pieces.

Recipe by Kate Fay



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