Kingfish Pancetta

1d 1h 35m

This simple technique enhances the flavor of the raw fish while improving its texture and extending its shelf life. This process could be applied to any fish — with the curing time determined by the thickness of the flesh. Slice it thinly and serve it immediately, or store it wrapped in cling film for up to one week. I particularly enjoy serving this with my raisins & capers Dressing.

My inspiration for this recipe came from a dining experience at Bar Lourinha, where a kingfish pancetta was served with a simple lemon oil. The fish was perfect and needed nothing else.

Add 40 ml of water to a small saucepan
Add 160 g of sugar
Place over medium heat until the syrup turns into an amber caramel
Turn off the heat and add 250 ml of sherry vinegar. Return the saucepan to a low heat and gently stir until the caramel dissolves into the vinegar
Add 1 pinch of salt and stir
Turn off the heat and allow it to cool before refrigerating. The sherry vinegar gastrique is ready
Add 1 cup of golden raisins to a small saucepan
Cover the raisins with 1 cup 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 2 long 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 ½ cup of drained baby capers
Add ¾ cup of the sherry gastrique
Mix to combine
Add 1 cup of olive oil and stir. The raisins & capers dressing is ready
Add 2 cinnamon sticks to a spice grinder
Add 1 tbsp of cloves
Add 1 tbsp of allspice
Add 1 tbsp of black pepper
Grind the spices into a fine powder
Add 2 tbsp of smoked paprika
Add ⅓ cup of salt
Add ⅓ cup of caster sugar
Combine the spices by hand
Separate the top fillet from the belly of 1 kg 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 ½ 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
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 4 tbsp of the raisins & capers dressing and add some parsley leaves
Enjoy it!