Chilli-Cured Monkfish with Pink Pickled Onions

Ingredients

• 800g of monkfish tail
• 50g of white wine
• 50g of sea salt
• 40g of caster sugar
• 1 tsp smoked paprika
• 1 red chilli, finely chopped
• 1/2 lemon, zested
• 1/2 orange, zested
• 100ml of rice vinegar
• 200ml of warm water
• 3 tbsp of caster sugar
• 1 1/2 tbsp of flaky sea salt
• 1 red onion, thinly sliced
• 1 handful of fronds of fresh dill
• 2 tbsp of baby capers
• 1 watermelon radish, very thinly sliced
• 3 tbsp of Greek extra virgin olive oil