Grapefruit-Cured Red Gurnard and Buckwheat Rice

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      30 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

Gurnard is one of my all-time favourite fish. It is totally under-rated. Yes, it’s bony, but once you have removed the bones the white flesh is sweet and fine. I served this beautiful fish to Her Majesty the Queen back in 2002.


  • 1 ruby grapefruit, skin on, sliced (reserve 2 segments for serving)
  • zest of ½ an orange
  • 1 cup


To make the marinade, combine the ruby grapefruit, orange zest, bonito flakes, red chilli, ginger, mirin, ponzu vinegar, soy sauce and yuzu juice in a medium-sized saucepan and heat but don’t boil. Remove from the heat and allow to cool.

Once the marinade is cool, divide it into one-third and two-thirds portions. Place the gurnard fillets in two-thirds of the marinade and set aside for