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Gin Cured Linefish

Gin Cured Linefish

Think sushi for fish freshness. Not everyone likes raw fish so we flash fried the slices very briefly, on one side only, left them to cool and assembled when convenient.
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You Will Need:

Fish
  • 400 g very fresh kabeljou or kingklip
  • 3 T (45 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 3 T (45 ml) white sugar
  • 3 T (45 ml) gin
  • grated rind of 1 lemon
  • 1 small beetroot, grated
  • olive oil
Accompaniments
  • 1 - 2 red skinned apples, cut into fine julienne strips
  • 2 sticks of celery, finely sliced into paper thin halfmoons
  • baby rocket
  • 2 lemons, one, zested and juiced and the other, cut into wedges
  • Ina Paarman’s Greek Dressing
  • a sprinkle of Ina Paarman’s Garlic Pepper Seasoning
Fish
  • 400 g very fresh kabeljou or kingklip
  • 3 T (45 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 3 T (45 ml) white sugar
  • 3 T (45 ml) gin
  • grated rind of 1 lemon
  • 1 small beetroot, grated
  • olive oil
Accompaniments
  • 1 - 2 red skinned apples, cut into fine julienne strips
  • 2 sticks of celery, finely sliced into paper thin halfmoons
  • baby rocket
  • 2 lemons, one, zested and juiced and the other, cut into wedges
  • Ina Paarman’s Greek Dressing
  • a sprinkle of Ina Paarman’s Garlic Pepper Seasoning
Cover fish with beetroot mixture Cover fish with beetroot mixture
Weighing down Weighing down
Slice into slivers Slice into slivers

Ina’s Tip

Before curing the fish, turn a large mixing bowl upside down and drape the fish, skin side down, over it, to force the pin-bones to stick up more prominently. Remove bones with a pair of tweezers or a small pair of pliers. This will make the fish much easier to slice once cured.

Method:

Take the pin-bones out of the fish. See Ina’s Tip at the end of the recipe.

Mix together Garlic Pepper Seasoning, sugar, gin, lemon rind and grated beetroot.

Stretch a large sheet of cling film over a oblong casserole dish and spoon a quarter of cure mixture over the film.

Lay the fillet, skin side down, on the cure.

Spoon the rest of the cure mixture on the meaty side of the fish.

Wrap tightly with cling film. Put a smaller dish on top and weigh it down with a couple of tins.

Leave in the fridge overnight.

 

To Serve

Unwrap the fish from the cling film and scrape off the cure. Don’t be alarmed by the liquid that leaks out, this is normal. Discard this liquid.

Slice the fish into thin slivers (see pic). Panfry very briefly on one side only in a little olive oil. Season lightly with Garlic Pepper Seasoning.

Arrange fish on individual plates, add a tiny pile of apple julienne, celery slices and a few sprigs of rocket.

Add a dainty lemon wedge and drizzle of Greek Dressing.

Finish off with a little sprinkle of Garlic Pepper Seasoning.

 

Gin Cured Linefish

Think sushi for fish freshness. Not everyone likes raw fish so we flash fried the slices very briefly, on one side only, left them to cool and assembled when convenient.
Gin Cured Linefish

You Will Need:

Fish
  • 400 g very fresh kabeljou or kingklip
  • 3 T (45 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 3 T (45 ml) white sugar
  • 3 T (45 ml) gin
  • grated rind of 1 lemon
  • 1 small beetroot, grated
  • olive oil
Accompaniments
  • 1 - 2 red skinned apples, cut into fine julienne strips
  • 2 sticks of celery, finely sliced into paper thin halfmoons
  • baby rocket
  • 2 lemons, one, zested and juiced and the other, cut into wedges
  • Ina Paarman’s Greek Dressing
  • a sprinkle of Ina Paarman’s Garlic Pepper Seasoning
Ina’s Tip

Before curing the fish, turn a large mixing bowl upside down and drape the fish, skin side down, over it, to force the pin-bones to stick up more prominently. Remove bones with a pair of tweezers or a small pair of pliers. This will make the fish much easier to slice once cured.

Method:

Take the pin-bones out of the fish. See Ina’s Tip at the end of the recipe.

Mix together Garlic Pepper Seasoning, sugar, gin, lemon rind and grated beetroot.

Stretch a large sheet of cling film over a oblong casserole dish and spoon a quarter of cure mixture over the film.

Lay the fillet, skin side down, on the cure.

Spoon the rest of the cure mixture on the meaty side of the fish.

Wrap tightly with cling film. Put a smaller dish on top and weigh it down with a couple of tins.

Leave in the fridge overnight.

 

To Serve

Unwrap the fish from the cling film and scrape off the cure. Don’t be alarmed by the liquid that leaks out, this is normal. Discard this liquid.

Slice the fish into thin slivers (see pic). Panfry very briefly on one side only in a little olive oil. Season lightly with Garlic Pepper Seasoning.

Arrange fish on individual plates, add a tiny pile of apple julienne, celery slices and a few sprigs of rocket.

Add a dainty lemon wedge and drizzle of Greek Dressing.

Finish off with a little sprinkle of Garlic Pepper Seasoning.

 

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