Yellowtail pastrami by Chef Lucas
At Majeka Kitchen Chef Lucas serves our house-made yellowtail pastrami with karkalla (type of succulent), plum, lemon balm. Here's a recipe to make the yellowtail pastrami at home, delicious on its own, simply squeeze some fresh lemon over it - or get creative as you like, taking inspiration from Chef Lucas.
Yellowtail pastrami
1kg boneless yellowtail fillet, skin on.
Cure:
40g caster sugar
80g fine salt
1 tablespoon ground fennel seeds
1 tablespoon ground coriander seeds
1 x fresh bay leaf, finely chopped
Seasoning rub:
Fresh ground black pepper
Method.
Combine all cure mix ingredients in a clean bowl,
Rub the fish with the mix until it is completely covered.
Place fish on stainless steel tray or clean plastic container lined with baking paper and refrigerate. Leave for 3-4 days, turning the fish every day. Once fish is cured, remove from tray and pat dry with paper towel. When ready to serve season with black pepper over the fish and slice the flesh straight off the skin from tail to head. Serve at room temperature.
We recommend you order the fish through one of our valued suppliers, ABALOBI
The mobile app is aimed at social justice and poverty alleviation in the small-scale fisheries chain, transformation in the way they produce knowledge, stewardship of our marine resources, and resilience building in the face of climate change. Promoting traceable, storied seafood by empowered small-scale fishers from hook to cook, in a manner that is not only ecologically responsible, but also socially fair. Because who fishes matters.
