Number of servings

CITRUS SALT CURED SNAPPER ingredients

  • 1 whole snapper, sashimi grade (or salmon from New Zealand or Australia)
  • 1 bunch of marigold leaves (optional)

CURING CITRUS SALT ingredients

  • .5 cup of granulated sugar
  • .333 cup of salt
  • 2 Sunkist® lemons

LEMON VINAIGRETTE ingredients

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

CITRUS SALT CURED SNAPPER

Directions
  1. Debone and skin the snapper, then cure with a spread of citrus salt for 3-4 hours minimum. (Citrus Salt Directions Below)
  2. After 3-4 hours, rinse the salt off thoroughly, then pat dry.
  3. Slice the fish thinly into 1/8-inch-thick pieces.
  4. Top each sashimi piece with lemon vinaigrette to taste. (Lemon Vinaigrette Directions Below)
  5. Add a lemon wheel, wood sorrel and marigold leaves on top to garnish.

CURING CITRUS SALT

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

LEMON VINAIGRETTE

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