Alive and Cooking

Kingfish Roll Mops

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½ bunch dill
5 spring onion greens
3 bay leaves
2 kingfish fillets, de-boned, skin on
½ tsp. white pepper

Pickling Liquid:

1.5 L white vinegar
1.5 L water
8 bay leaves
1 red onion, halved
4 tbsp. sea salt
4 tbsp. caster sugar
1 tbsp. coriander seed
2 star anise


Combine all the pickling ingredients together in a deep pot and bring to a gentle simmer for 10 mins.
Into a large glass pot, add the dill, spring onion and bay leaves. Pour in 4 ladles pickling liquid and leave to cool to room temp.
Once cooled, roll the fish fillets up, skin-side inwards and pierce with a toothpick to hold the roll together. Submerge the fish into the pot, making sure they are completely covered. Pop in the fridge overnight.
Makes 2  

Kingfish Roll Mops