RECIPE: Absolute vodka, cucumber and chilli-cured kingfish with Port Mahon aioli
In collaboration with Jason Kubasek, head chef of Melbourne's Good Times Milk Bar, Port Mahon has created a special, Christmas cookbook. And to celebrate, the whole egg mayonnaise producer is sharing its recipe for Absolute vodka, cucumber and chilli-cured kingfish with Port Mahon aioli.
ABSOLUTE VODKA, CUCUMBER AND CHILLI-CURED KINGFISH WITH PORT MAHON AIOLI
1 cup Absolut vodka
360 g rock salt
460 g brown sugar
1/2 continental cucumber, sliced
1 long red chilli, sliced
600 g fillet of king fish, skin on and deboned
1⁄4 cup Port Mahon aioli
- Combine all ingredients except the fish in a bowl and mix well.
- Using a deep, flat baking tray, place cling wrap on the base of the tray leaving plenty of excess cling wrap to make a parcel. Place half the cure mix on the tray and then the fish skin side down. Cover with the remaining cure and wrap tight and refrigerate for 24 hours.
- After 24 hours remove the fish from cure, rinse under cold water and pat dry with a clean cloth.
- Slice thinly on an angle and serve with Port Mahon aioli.
This recipe and more is available in a special Christmas recipe book available to download via foodfx.com.au.