Cured Kingfish, Herb Emulsion, Celtuce & Pomelo

Yellow Kingfish is a beautiful eating fish (if harvested in the right way). Prolific in the wild, with well-governed fishing quotas in deep seas off south-eastern Australia, but particularly around Flinders Island and the East Coast of Tasmania. Handline-caught ike jime Kingfish often comes direct from the boat to the Pure South Dining kitchen, but good fresh Kingfish is readily available in the markets of Eastern Australia. Kingfish has big clean fillets and very few bones; and, it is also great on the bbq, in the pan, or for steaming
Cured Kingfish, Herb Emulsion, Celtuce & Pomelo

Ingredients and Methods

Cure 8 - 10
4 - 6


The Cure

  • 1 Side Kingfish fillet, fresh
  • 400g Salt
  • 400g Sugar
  • 25g Wakame (soaked)
  • ½ Leaf Komby (soaked)
  • 1 Lemon Zest
  • 1 Lime Zest
  • 1 Orange Zest
  • ¼ Bunch Thyme
  • 15g Coriander Seeds (toasted)
  • 1 Stick Lemongrass (chopped)

Herb Emulsion

  • ½ Bunch Chives
  • ½ Bunch Basil
  • 1 Bunch Watercress
  • 1 Handfull Spinach
  • 50g Goast Cheese
  • 1 tbsp Dijon Mustard
  • 1 tbsp Raspberry Vinegar
  • 200ml Olive Oil
  • To Taste Lemon Juice
  • 1 Pomelo - peeled with your hands, then broken down into segments (if you cannot find a pomelo, use ruby grapefruit)
  • 1 Stick Celtuce - peeled and sliced raw



Mix The Cure ingredients all together, pack around the kingfish, making sure it is covered

Leave for 8-10 hours in the fridge, then rinse and allow to dry in the fridge uncovered

Once dry, remove the skin & bloodline, then slice thinly, ready to serve

Herb Emulsion: blitz all the ingredients except the olive oil

Once you have a purée, put the blender back to a low speed. Slowly add the olive oil into the blender to create a smooth, bright green sauce

Season to taste, and adjust the acidity with the lemon juice


Place a spoonful of the herb emulsion on the base of the plate. Spread the vivid colour on the plate; have fun & do it artistically your own way!

Place the sliced kingfish on and around the emulsion. Garnish with the freshly sliced celtuce and pomelo segments

Garnish with fresh herbs. I prefer to use nasturtiums for the mild, botanical aromatics, but there are no set herbs or way to dress the plate to be honest. Use your own imagination and palate. You might like something more powerful like Thai basil?

Finally, open a bottle of chilled Tasmanian Riesling like Moores Hill or Pooley. Enjoy.

Chef David Hall

David Hall is Pure South Dining's newest addition as head chef of this iconic Southgate restaurant. The talented young chef joins a world-class team in the Pure South Dining kitchen and will continue to create menus that are true to the restaurant’s ethos of “Provenance, Sustainable, Ethical”. “David’s career mirrors our own authentic story and he fits the definition of a great modern chef,” said Philip Kennedy. (more)

here to view all of Chef David Hall's recipes.

David Hall

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