Ruby kingfish with citrus yoghurt dressing

Cure

• 150 g rock salt
• 50 g white sugar
• 1 tsp Sichuan peppercorns (see Tips)
• 1 tsp fennel seeds
• 2 limes, zest only, no white pith
• 1 ruby grapefruit, juice and zest, no white pith
• 600 g fresh boneless, skinless kingfish fillets

Citrus yoghurt

• 300 g Greek yoghurt
• 20 g lime juice (approx. 1 lime)

Dressing

• 30 g white wine vinegar
• 60 g extra virgin olive oil

Assembly

• ½ ruby grapefruit, peeled and segmented
• 3 radishes, cut into thin slices
• micro herbs, for garnishing