Cured Snapper in Citrus Salt and Lemon Vinaigrette
Chef Jowett Yu
Cured Snapper in Citrus Salt and Lemon Vinaigrette
Chef Jowett Yu

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
- Debone and skin the snapper, then cure with a spread of citrus salt for 3-4 hours minimum. (Citrus Salt Directions Below)
- 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. (Lemon Vinaigrette Directions Below)
- 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 chilies.
- In a small mixing bowl, combine fish sauce, lemon juice, olive oil, chilies, shallots, and a pinch of black pepper.
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