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ingredients
500
g sea salt
500
g white sugar
3
lemons, peels only, using a vegetable
3
limes peels only, using a vegetable
3
oranges peels only, using a vegetable
6
piece lemon grass crushed and cut on a thin bias
20
g white pepper corns
20
g coriander seeds crushed
1
bunch fresh coriander washed and chopped with roots
1
bunch fresh tarragon washed and chopped
8
star anise crushed
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directions
Step 1
Filet, scale and clean the fish (Leave skin on)
Step 2
Mix all the cure ingredients and line a non reactive
pan with some of the mixture.
Step 3
Place the prepared filets skin side down on the
mixture, being careful not to overlap them.
Step 4
Top with more cure mixture and continue until all the
filets are covered.
Step 5
Allow to cure for 18-20 hours in the fridge.
Step 6
Wipe off cure when the fish has the desired texture and
flavour. For smaller fish you would adjust the time in the
cure. For a thin fillet of fluke or sole 4-6 hours would be
fine.
Step 7
To serve, wash off the cure and discard. Thinly slice the fish
and serve with a light salad of mixed greens, shaved raw
fennel, citrus segments, coriander leaves and good quality
olive oil.