Keyword: Australian Pepperberry Cured Tasmanian Steelhead, Australian recipe
Servings: 8people
Calories: 135kcal
Equipment
Shallow dish for curing (glass or ceramic)
Plastic wrap
Cutting board and Chef's knife
Paper towels
Ingredients
1lb.Tasmanian Steelhead, skin-on and pin-boned
1/4cupkosher salt
1/4cupbrown sugar
1tbsp. crushed Australian Pepperberry
Instructions
Rinse the Tasmanian Steelhead and pat it dry with paper towels.
In a small bowl, mix together the kosher salt, brown sugar, and crushed pepperberry.
Rub the mixture all over the fish, making sure to coat it evenly on all sides.
Place the fish in a shallow dish and cover it with plastic wrap.
Place the dish in the refrigerator and let the fish cure for 24-48 hours, depending on your desired level of firmness.
After the fish has cured, rinse it thoroughly under cold running water and pat it dry with paper towels.
Slice the fish thinly, and serve with your desired accompaniments.
Notes
Tips and Tricks
Make sure to remove all the pin bones from the fish before curing.The longer the fish cures, the firmer it will become, so adjust the curing time according to your desired texture.Use a sharp chef's knife to slice the fish thinly and evenly for a professional presentation.