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For the kingfish, start by mixing the dry ingredients together. Spread half of the mixture on a baking tray and place the fish fillets on top. Cover with remaining mixture and allow to cure for 2 hours. Remove fillets from the salt mixture. Wash thoroughly, pat dry, then roll fillets tightly in cling film. Allow to rest and set for a minimum of six hours. Fish at this stage can be reserved in the fridge for up to a week, or frozen for up to three months.
To make the mignonette, finely dice the apple and cucumber. Thinly slice the chilli widthways. Combine with wet ingredients. Season to taste with flaked salt and freshly cracked pepper.
For the coconut labneh, combine all ingredients in a bowl ensuring you stir well to dissolve salt. Put the mixture into a muslin cloth and hang over a bowl, allowing the whey to drip free. Hang for 12 hours. Remove from the cloth and store in a plastic tub.
To serve, slice fish into thin slices, resembling sashimi. Spoon labneh on to a plate, place sliced fish on top and dress with the mignonette. Garnish with a good quality chilli oil and coriander or chervil.