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19. Australian Pepperberry Cured Tasmanian Steelhead Recipe

Australian Pepperberry Cured Tasmanian Steelhead

135kcal
5 from 1 vote
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Prep 10 minutes
Cook 0 minutes
Curing Time 2 days
Total 2 days 10 minutes
The robust and pungent flavor of the pepperberry pairs well with the buttery richness of the Tasmanian steelhead.
Servings 8 people
Course Dinner, Main Course
Cuisine Australian

Ingredients

  • 1 lb. Tasmanian Steelhead, skin-on and pin-boned
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tbsp. crushed Australian Pepperberry

Equipment

  • Shallow dish for curing (glass or ceramic)
  • Plastic wrap
  • Cutting board and Chef's knife
  • Paper towels

Method

  1. Rinse the Tasmanian Steelhead and pat it dry with paper towels.
  2. In a small bowl, mix together the kosher salt, brown sugar, and crushed pepperberry.
  3. Rub the mixture all over the fish, making sure to coat it evenly on all sides.
  4. Place the fish in a shallow dish and cover it with plastic wrap.
  5. Place the dish in the refrigerator and let the fish cure for 24-48 hours, depending on your desired level of firmness.
  6. After the fish has cured, rinse it thoroughly under cold running water and pat it dry with paper towels.
  7. Slice the fish thinly, and serve with your desired accompaniments.

Nutrition

Serving1servingCalories135kcalCarbohydrates4gProtein17gFat5gSaturated Fat1gCholesterol41mgSodium2844mgPotassium246mgFiber0gSugar4g

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.

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