Delicious cured yellowtail recipe

Yellowtail is by far my favourite sustainable fish option and my dad is Cape Town’s self-proclaimed ‘best Yellowtail fisherman’ so we grew up eating this fish and still enjoy it. The following cured yellowtail recipe is the ultimate celebration of this beloved fish species.

In Cape Town most of our Yellowtail is caught by line fisherman

Traditional linefishing uses rod and reel or handline equipment operated from small skiboats and deckboats. Linefishing is a relatively selective fishing method with few impacts on the marine environment and little incidental bycatch. Source www.sassi.co.za

Yellowtail also known as Kingfish in Australia and Amberjack in the US. Sushi made from Yellowtail is called Hamachi in Japan.

I love it for its versatility. It’s great on a braai with a little butter and apricot jam basting sauce. It also works well, pan fried with a caper and lemon butter. The firm texture and robust flavour is great in curries and personally I love it raw – sashimi, crudo, ceviche and cured.

Todays recipe for cured Yellowtail has become my go to when entertaining, The elements can be prepared in advance and it always wow’s the guest, the flavours work so well together and the dish is so pretty – you’ll feel like a Masterchef!

cured yellowtail Recipe with pickled beetroot ReCIPE

Recipe inspiration from delicious.com.au

Ingredients

1 tsp each peppercorns, coriander seeds and fennel seeds – crushed

1/2 cup sea salt flakes

1/2 cup caster sugar

1/2 cup fresh dill – chopped and few fronds for to serve

500g skinless yellowtail

100g sour cream

1/3 cup milk

2 tsp lemon juice

PICKLED BEETROOT

2/3 cup white wine vinegar

2 bay leaves

1 tsp coriander seeds

2 tbs caster sugar

3 tsp lime juice

2 large beetroot or 4 baby beetroot – sliced super thin ( I used a mandolin)

METHOD

1. Combine the spices, salt, sugar and dill in a bowl, add the fish and coat. Cover and chill for 3 to 4 hours.
2. For the beetroot, combine the vinegar, bay leaves, coriander seeds, sugar and and salt. Bring to the boil, remove from the heat and stir in the lime juice. Pour over the beetroot and allow to pickle for 2 hours. Drain.
3. Mix the sourcream, milk, lemon juice in a bowl. Season to taste.
4. Slice the cured yellowtail and serve with the pickled beetroot and sour cream sauce.

Such a pretty dish to plate – Enjoy!