For the granita, dissolve the sugar in water over heat, once dissolved tip into a jug with the gin, ruby grapefruit juice and stirring in tonic water.

Transfer to a 20cm x 30cm shallow tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form (3-4 hours)

For the gin cure, grind the fry spices with salt to a fine powder, add in the ginger, zest , sugar and gin and continue to pound to a smooth paste. Place kingfish on a non-reactive container and pat the cure mix evenly on both sides. Refrigerate for 1-2 hours.

Wipe excess cure from kingfish with paper towels and pat dry. Cut kingfish into 2-3 mm slices, brush platter with the Evo + Juniper oil, arrange fish on top of oil, top with granita, diced cucumber, chives and sea salt flakes.