Cured Fish with Hibiscus and Ginger Tea Granita and Kawakawa Sprinkle

Cured Fish with Hibiscus and Ginger Tea Granita and Kawakawa Sprinkle

by Chef Jasbir Kaur

Cured fish

200g king fish

25ml lemon juice

25ml apple cider vinegar

20ml foodies Extra Virgin Olive Oil

1 tsp foodies Flaky Sea Salt

2 tsp sugar

Method

1. Mix lemon juice, vinegar, salt and sugar.
2. Slice the fish thinly and place in a large bowl
3. Add the lemon mixture into the fish and marinate for 15 minutes for acidity to cook the fish.

Tea Granita

1 can of Sparkling Hibiscus and Ginger tea (Pause for tea)

2 tsp of sugar

2 tsp of grated ginger

2 tsp of lemon juice

2 tsp of lemon juice

Method

1. Dissolve sugar with tea
2. Add all the other ingredients
3. Freeze for 1 hour and then mix well, breaking up the crystals around the edge of the container and mixing them with the slushy centre. Freeze for an additional 2 hours and mix again
4. To serve, scratch up the granita with a fork and serve.

Kawakawa sprinkle

2 tbsp foodies Kawakawa (dired)

1 tbsp fennel seeds (crushed)

1 tbsp foodies Flaky Sea Salt

1 tbsp dried lemon peel

1 tbsp dried chilli flakes

Method

1. Mix all together and crush in spice blender to create a powder

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