Cured Snapper in Citrus Salt and Lemon Vinaigrette

By Chef Jowett Yu

Number of servings

CITRUS SALT CURED SNAPPER Ingredients

1 whole snapper, sashimi grade (or salmon from New Zealand or Australia)
100 g curing citrus salt (See below section for details)
Lemon vinaigrette dressing, to taste (See below section for details)
Wood sorrel, optional
Marigold leaves, optional

CURING CITRUS SALT Ingredients

60 g granulated sugar
40 g salt
2 Sunkist^® lemons

LEMON VINAIGRETTE Ingredients

1 tablespoon long red chilies, diced
1 tablespoon shallots, diced
2 tablespoons Sunkist^® lemon juice
1 tablespoon 60N fish sauce
2 tablespoons extra virgin olive oil
1 pinch black pepper

PREP TIME

Marinating: 1 Hour

Preparation: 30 minutes

CITRUS SALT CURED SNAPPER

Directions

Debone and skin the snapper, then cure with a spread of citrus salt for 3-4 hours minimum.
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.
Add a lemon wheel, wood sorrel and marigold leaves on top to garnish.

CURING CITRUS SALT

Directions

Grate the lemons for fine zest. (Avoid the white pith)
Combine sugar, salt, and lemon zest, and mix thoroughly.

LEMON VINAIGRETTE

Directions

Juice lemons and strain the lemon juice.
Finely dice the shallots and long red chillies.
In a small mixing bowl, combine fish sauce, lemon juice, olive oil, chillies, shallots, and a pinch of black pepper.