Lime cure for fish

Lime cure for fish

By
From
Cantina
Makes
750 g curing mix ture
Photographer
Chris Middleton

Curing your own fish is a simple process. The fish is covered in a salt and sugar mixture then refrigerated to ‘cold cook’. The cure mixture draws the moisture out of the fish, changing the texture to firm and compact rather than soft and flaky. Remember to soak and wash the cure mixture thoroughly off the fish before use.

Ingredients

Quantity Ingredient
500g table salt
250g sugar
6 limes, finely grated zest
firm white fish fillets, for curing

Method

  1. To make the curing mixture, combine all of the ingredients, except the fish, in a medium bowl. Mix well.
  2. Lay out a sheet of plastic wrap twice the length of the fish that you are curing. Place half of the curing mixture in the middle of the plastic. Spread out to make an even layer the length of the fish. Place the fish on top and cover with the remaining salt mixture. Wrap up tightly in the plastic wrap and refrigerate for 4 hours.
  3. Soak the cured fish fillet in a bowl of cold water for 2 minutes. Rinse and repeat. Dry well on a clean tea towel (dish towel).
  4. Trim and cut the cured fish fillet into equal-sized portions. Wrap up each piece and refrigerate or freeze until required.
  5. Cured fish can be stored in an airtight container in the refrigerator for up to 3 days.

Paul’s tip

  • The lime cure can be made in advance, 48 hours before use.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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