Add <quantity>2</quantity> cinnamon sticks to a spice grinder

Add <quantity>1<unit>tbsp</unit></quantity> of cloves

Add <quantity>1<unit>tbsp</unit></quantity> of allspice

Add <quantity>1<unit>tbsp</unit></quantity> of black pepper

Grind the spices into a fine powder

Add <quantity>2<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>⅓<unit>cup</unit></quantity> of salt

Add <quantity>⅓<unit>cup</unit></quantity> of caster sugar

Combine the spices by hand

Separate the top fillet from the belly of <quantity>1<unit>kg</unit></quantity> of kingfish

Hold the tail end of the kingfish skin. Remove the skin by sliding a sharp knife between it and the flesh

Remove the bloodline and cut the fillet in half

Place <quantity>½</quantity> of the spice mixture in a recipient large enough to accomodate the fish

Add the pieces and cover them with the remaining spice mixture

Make sure that the pieces are well coated

Place a piece on a piece of cling film. Sprinkle it with the spice mix to ensure it is well coated. Wrap it with the cling film

Place the fish in the refrigerator for 12h to begin the curing process

Flip the fillets and refrigerate them for another 12h until the fish is fully cured. It should be mostly firm to the touch. If the fish is still tender, return it to the refrigerator and check it every 1-2h

Add <quantity>40<unit>ml</unit></quantity> of water to a small saucepan

Add <quantity>160<unit>g</unit></quantity> of sugar

Place over medium heat until the syrup turns into an amber caramel

Turn off the heat and add <quantity>250<unit>ml</unit></quantity> of sherry vinegar. Return the saucepan to a low heat and gently stir until the caramel dissolves into the vinegar

Add <quantity>1<unit>pinch</unit></quantity> of salt and stir

Turn off the heat and allow it to cool before refrigerating. The sherry vinegar gastrique is ready

Add <quantity>1<unit>cup</unit></quantity> of golden raisins to a small saucepan

Cover the raisins with <quantity>1<unit>cup</unit></quantity> of white wine. Bring it to a simmer over low heat

Turn off the heat and allow the raisins to steep and soften for 10m

Deseed <quantity>2</quantity> large red chilies

Dice the chilies into small pieces. Transfer them to a large bowl

Drain and finely chop the raisins. Add them to the bowl

Add <quantity>½<unit>cup</unit></quantity> of drained baby capers

Add <quantity>¾<unit>cup</unit></quantity> of the sherry gastrique

Mix to combine

Add <quantity>1<unit>cup</unit></quantity> of olive oil and stir. The raisins & capers dressing is ready

Unwrap the fillets and carefully rinse the curing mixture. Pat dry

Thinly slice it and serve it immediately. The kingfish pancetta is ready

Cover the kingfish with <quantity>4<unit>tbsp</unit></quantity> of the raisins & capers dressing and add some parsley leaves

Enjoy it!