SUGAR CURED FISH WITH ASIAN HERBS.

[nola276]

I found this recipe on a wonderful perpetual calendar which I have hanging in my toilet.  (I know I am a bit strange having recipes on my toilet wall, but I like to read while I contemplate )  I believe the recipe originated at Flutes Cafe - Brookland Vally Vineyard.  I have cut the recipe by half, as it would have fed an army the way it was.

SUGAR CURED FISH WITH ASIAN HERBS.

Ingredients.

1 x 1.2kg fish fillet such as groper, dhufish or other firm fleshed fish.
75g cooking salt.
75g rock salt.
230g caster sugar.
100g palm sugar.
10g cracked white peppercorns
Juice & zest of 1/2 lime.
40g ginger, finely chopped.
15g red chilli, finely chopped.
12g Basil, finely chopped.
30g coriander leaves, finely chopped
5g kafir lime leaves, finely chopped
50g lemon grass finely chopped.

Method.

Mix salt and sugar in a bowl.
Mix all herbs and lime juice and zest together in another bowl. 
Remove any small bones from fillets.  Cover the bottom of a food pan with 1/4 salt-sugar mix and 1/4 herb mix.
Place fillets on top and cover with 1/4 salt-sugar mix and 1/4 herbs mix.
Once fillets have been prepared, cover with plastic wrap, place in a flat tray with a heavy weight on top, and marinate in the fridge for 48 hours.
Remove plastic wrap, and discard accumulated juices.
Re-wrap and refrigerate for a further 48 hours.
Scrape off the marinade, and slice paper-thin.
Serve with Asian type light mayonnaise.

Would be great for an entree. no cooking involved.  All herbs etc could be whizzed in the Thermie.

[cookie1]

That sounds nice Nola. When we lived in Broome we used to have a lot of fish dishes that hadn't been cooked, just marinaded in all sorts of ways or smoked.

[nola276]

And it's really nice that way isn't it.  I am thinking when we go on holiday next year, I will take all the necessary herbs etc and make it for fivesies.