About the Recipe
Introduction
Fermentation is one of the oldest culinary techniques, unlocking deep, complex flavors while preserving ingredients naturally. This lacto-fermented kiwi berry salsa is a vibrant, tangy, and slightly spicy topping that perfectly complements crispy-skinned red snapper. The sweetness of kiwi berries, and gentle heat from Fresno chilies, and the freshness of parsley create a balanced dish that is both visually stunning and deliciously unique.
Traditional vs. Modern Lacto-Fermentation
Lacto-fermentation is typically done using a saltwater brine, which provides a safe, oxygen-free environment for lactobacillus bacteria to thrive while preventing spoilage. However, a modern, chef-driven approach is to vacuum-seal the ingredients instead.
Why Vacuum-Sealing Works for Fermentation
Removes Oxygen Completely - Creating an anaerobic (oxygen-free) environment without needing liquid brine.
Speeds Up Fermentation - With no air exposure, beneficial bacteria develope quickly.
Maintains Texture and Intensifies Flavor - Kiwi berries ferment in their own juices leading to a more concentrated, vibrant result.
This recipe uses a vacuum-sealing for a modern take on fermentation, but if you prefer, you can also use a traditional brine method.
Ingredients
For Lacto-Fermented Kiwi Berry Base
125g Kiwi Berries
2.5g sea salt (2% of kiwi berry weight)
1 small shallot thinly sliced
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Fresh Ingredients (Added After Fermentation)
1/2 Fresno chili thinly sliced
1/4 cup red onion finely sliced
1/4 cup parsley leaves
2 tbsp olive oil
For Crispy Red Snapper
1 whole red snapper, scaled and cleaned
1 tbsp olive oil
1 tsp sea salt
1 tsp paprika
1/2 tsp black pepper
Dehydrated lemon and lime slices (for garnish)
Fresh fennel fronds (for garnish)
Preparation
Step 1: Lacto-Ferment the Kiwi Berries (3-5 Days in Advance)
Vacuum-Seal Fermentation (Modern Method)
Mix the Ingredients – In a bowl, toss the kiwi berries with sea salt until evenly coated.
Vacuum Seal – Add garlic, shallots, coriander and cumin to a vacuum-seal bag. Add the salted kiwi berries and seal tightly to remove all air.
Ferment at Room Temperature – Let the vacuum-sealed bag sit in a cool, dark place (65-75°F) for 3-5 days. Check for tanginess and slight effervescence.
Refrigerate & Store – Once fermented to your liking, store in the fridge for up to 3 weeks.
Traditional Brine Fermentation (Alternative Method)
Prepare a Brine – Dissolve 2.5g sea salt in 1 cup of filtered water.
Pack into a Jar – Add kiwi berries, garlic, shallots, coriander and cumin into a clean jar. Pour the brine over the ingredients, ensuring they are fully submerged. Use a fermentation weight or a small dish to keep everything below the surface.
Ferment at Room Temperature – Cover loosely and store in a cool, dark place for 3-5 days. Burp the jar daily to release gases.
Taste & Store – Once tangy and slightly fizzy, strain and refrigerate for up to 3 weeks.
Step 2: Finish the Salsa
After Fermentation – Remove the fermented kiwi berries from the bag or jar and place them in a mixing bowl.
Add Fresh Ingredients – Gently fold in the Fresno chili, red onions, and parsley leaves. Mix lightly to keep the kiwi berries intact while evenly distributing flavors.
Step 3: Prepare the Red Snapper
Preheat oven to 400°F (200°C).
Season the Fish – Pat the red snapper dry with a paper towel. Score the skin with a sharp knife, then rub with olive oil, salt, paprika, pepper, and cumin.
Sear & Roast – Heat a cast-iron skillet over medium-high heat. Sear for 3-4 minutes per side, then roast for 10-12 minutes until flaky.
Garnish & Serve – Let rest for 5 minutes. Top with fermented kiwi berry salsa, fennel fronds, and dehydrated lemon and lime slices.
