Sunraysia Citrus and Murray River Salt cured Murray Cod with orange, cucumber and Garreffa’s capers

Recipe author:
Serves: 15 people


The cure:

  • 1kg of Murray Cod fillets (or other fish such as Kingfish, Cobia, Trout or Salmon)
  • 200g of Murray River Gourmet Salt Flakes
  • 15g of ground fennel seeds
  • 10g of ground star anise
  • Zest of 3 oranges
  • Juice of 3 oranges
  • Garden thyme
  • Basil leaves

To serve:

  • 2 Lebanese cucumber, diced finely
  • 2 oranges, segmented and diced, reserving the juice
  • 20g Garreffa’s preserved baby capers
  • 1 lemon
  • Murray River Gourmet Salt Flakes
  • Freshly ground black pepper
  • Boundary Bend extra virgin olive oil


To cure;

  1. Place Murray Cod in trays skin side down.
  2. Sprinkle liberally with half of the salt, and all of the fennel and star anise.
  3. Arrange the aromatics, orange zest, thyme and basil evenly on top.
  4. Cover with the orange juice and sprinkle with the remaining salt.
  5. Cover and press with a weighted tray and leave in the refrigerator for 3 days.

To serve;

  1. Remove the Murray Cod from the cure and wipe clean.
  2. Slice the Murray Cod thinly and arrange flat and evenly on the plate.
  3. Mix the cucumber, orange, orange juice and capers in a bowl and spoon on top of the sliced fish.
  4. Dress with a squeeze of lemon juice and extra virgin olive oil.
  5. Finish with cracked pepper and Murray River Gourmet Salt Flakes.

Signup to The Salty Society and claim

10% Off

your first purchase!