Kingfish Burnt Mandarin

To cure the fish

• 100 g sea salt flakes
• 90 g granulated sugar
• 8

Step 1: Combine the salt, sugar and Togarashi together in a bowl. Lay the fish out in a sterilised container and brush with Amaro Montenegro. Scatter the cure mix over the fish on all sides and wrap tightly. Place in the fridge for 2 days before lightly washing off the cure. Pat the fish dry with kitchen paper. Slice into thin portions, approx. 60g each.

Step 2: In the meantime, make th