Cured Snapper in Citrus Salt and Lemon Vinaigrette
Chef Jowett Yu
Ingredients
CITRUS SALT CURED SNAPPER
-
1
whole snapper, sashimi grade (or salmon from New Zealand or Australia)
-
1
bunch of marigold leaves (optional)
CURING CITRUS SALT
-
1/2
cup of granulated sugar
-
1/3
cup of salt
-
2
Sunkist® lemons
LEMON VINAIGRETTE
-
1
tablespoon long red chilies, diced
-
1
tablespoon shallots, diced
-
2
tablespoons Sunkist® lemon juice
-
1
tablespoon fish sauce
-
2
tablespoons extra virgin olive oil
-
1
pinch black pepper
Directions
CITRUS SALT CURED SNAPPER
- Debone and skin the snapper, then cure with a spread of citrus salt for 3-4 hours minimum. (Citrus Salt Directions Below)
- After 3-4 hours, rinse the salt off thoroughly, then pat dry.
- Slice the fish thinly into 1/8-inch-thick pieces.
- Top each sashimi piece with lemon vinaigrette to taste. (Lemon Vinaigrette Directions Below)
- Add a lemon wheel, wood sorrel and marigold leaves on top to garnish.
CURING CITRUS SALT
- Grate the lemons for fine zest. (Avoid the white pith)
- Combine sugar, salt, and lemon zest, and mix thoroughly.
LEMON VINAIGRETTE
- Juice lemons and strain the lemon juice.
- Finely dice the shallots and long red chilies.
- In a small mixing bowl, combine fish sauce, lemon juice, olive oil, chilies, shallots, and a pinch of black pepper.
