Kombucha Cured Fish with Horseradish Dressing
Photography by Manja Wachsmuth.
Using effervescent kombucha with just a touch of lemon juice is a great way to cure the fish and adds a wonderful depth of flavour. Only make this dish if you have very fresh fish.
Serves: 4
INGREDIENTS
350 grams white fish fillets, any blood lines removed
250ml (1 cup) kombucha
2 tablespoons lemon juice
1 teaspoon sea salt
Horseradish dressing
½ cup sour cream
2 tablespoons horseradish sauce or more to taste
1 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon sea salt
To serve
1 green apple, julienned
2 large radishes, julienned
2 teaspoons each lemon juice and olive oil
chervil or dill leaves, to garnish
crispbreads, to serve
METHOD
Using a very sharp knife, slice the fish thinly across the grain and place in a shallow dish. Add the kombucha, lemon juice and salt and gently turn the fish to combine. Set aside for 15–20 minutes, turning occasionally.
Horseradish dressing: Whisk all the ingredients together.
To serve: Spoon a portion of the horseradish dressing over the base of 4 plates. Strain off the kombucha and arrange the fish on plates.
Toss the apple and radishes with the lemon juice and oil and place alongside the fish. Top with herbs, a pinch of sea salt and a grind of pepper. Serve with crispbreads.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.