Lightly cured trevally

Name: Lightly cured trevally
Yield: 8
Ingredients: 1 tsp Black peppercorn; 1 tsp Juniper berries (Main); 1 tsp Coriander seeds; 3 tsp Sea salt flakes, crushed; 4 Tbsp White sugar; 1 Lemon, use the finely grated zest; 2 Tbsp Gin (Main); 4 fillets Trevally (Main); 1 packet Rye crackers, or rye bread (Main); 2 Lemons, cut into wedges; 1 sprinkle Chopped dill, or fennel fonds

for 8 people

Tam West

Kathy Paterson

Food writer and stylist.

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Thinly sliced cured trevally is the basis of a shared plate to serve with drinks or can be used as a simple starter. Make sure you use super-fresh sashimi-grade fish. Use within 2 days.

Ingredients

1 tsp	Black peppercorn
1 tsp	Juniper berries (Main)
1 tsp	Coriander seeds
3 tsp	Sea salt flakes, crushed
4 Tbsp	White sugar
1	Lemon, use the finely grated zest
2 Tbsp	Gin (Main)
4 fillets	Trevally (Main)

To serve

1 packet	Rye crackers, or rye bread (Main)
2	Lemons, cut into wedges
1 sprinkle	Chopped dill, or fennel fonds

Directions

Coarsely grind the black peppercorns, juniper berries and coriander seeds in a spice grinder or mortar and pestle. Place in a small bowl and add the salt, sugar, lemon zest and gin and mix to combine.
Place the trevally fillets in a flat, ceramic or glass dish. Rub well on both sides with the cure mix. Cover well and place in the fridge overnight.
Slice the trevally thinly and serve with rye crackers or slices of rye bread, small radishes, lemon wedges and sprinkle over dill or fennel. Taste before serving. You may need a little extra salt.