Kombucha Cured Fish with Horseradish Dressing

, from Issue #74. September, 2017
Photography by Manja Wachsmuth.
Kombucha Cured Fish with Horseradish Dressing

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


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


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.