Serves 4 as a starter
The citrusy heat of Nepalese timur with the sweetness of cold water fish is the perfect pairing.
A quick caveat, this is supposed to serve 4 as a starter but the first time I made it I managed to ‘taste test’ my way to finishing it all.
Ingredients
- 1 medium fillet firm *white fish (roughly 300 grams | 10 oz)
- 50 grams | 2 oz salt
- 50 grams | 2 oz sugar
- Grated zest ½ orange
- 1 teaspoon ground timur or Sichuan pepper
- 1 teaspoon crushed black pepper
- ½ teaspoon ground cinnamon
Method
In a bowl mix together salt, sugar, orange zest, timur, black pepper, and cinnamon.
Rinse the fish fillet and dry thoroughly with kitchen paper.
Rub the fish skin side with ⅓ of the curing salt and place skin side down in a dish big enough to lie the fish flat. Cover the fish with the remaining salt mixture and pat down well, loosely cover with cling film. Place a second, slightly smaller, flat bottomed dish on top of the fish and leave to cure in the fridge 2 to 4 hours or overnight depending on how salty you like your cure.
Once the fish has cured take it from the fridge and wash any remaining salt off before drying it thoroughly with kitchen paper. Store the fish in the fridge wrapped in baking parchment until you need it.
*I’ve made this with whiting, pollock, and mackerel and it’s been delicious every time, it’s always best to go for the freshest fish rather than being set on the type of fish.
Serving suggestion
Slice thinly on the diagonal as you would slice smoked salmon. Serve with sour cream, pickled carrot and ginger, and crackers.