Sarah Todd Cooked with Spice, Made with Love

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Tea Cured Kingfish

with fennel, radish & lemon cream

4 ¼

Serves 6 10 mins preparation  |  4 hours cooking

Did you know that the UN Member States adopted the 2030 Agenda for Sustainable Development in September 2015? And the 2030 Agenda also aims to contribute and conduct fisheries and aquaculture for food security and nutrition through the use of natural resources thereby ensuring sustainable development in economic, environmental and social terms. Read more about 2030 Agenda for Sustainable Development here You can read my blog on sustainable food here to have a little insight on the subject of “sustainability” that’s being used a lot nowadays.

Summer is around the corner (for us Aussies!) and this is a beautiful fresh dish that packs a bunch of flavours. If you’re worried about not knowing whether your guests like raw fish then worry no more as this cured fish is a perfect balance. This dish is healthy and incredibly delicious.


  • 1kg Kingfish or another good quality white fish
  • Cure:
  • 50g English Breakfast tea
  • 20g Nori Sheets
  • 425g Caster sugar
  • 500g Rock salt
  • Mayonnaise see note to make your own:
  • 1/2 Cup|100g good quality mayonnaise
  • ½ lemon
  • To Serve:
  • ¼ Fennel shaved on mandolin
  • 5 small radish sliced on mandolin


01. Place all cure ingredients in your KithchenAid delux hand blender chopper attachment and blitz to a fine crumb.

02. Pour half of cure on to a large sheet of cling wrap, place fish on top then pour on the rest of cure. Wrap tightly and place in fridge for 4 hours.

03. Remove from fridge and rinse with cold water until all cure is removed.

04. Dry with paper towel and slice ½ cm thick slices.

05. Stir lemon into mayonnaise.

06. Place sliced fish on plate and spoon tiny dollops of mayonnaise over fish and on plate.

07. Layer with radish and fennel.

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