Mustang Cured fish
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 tablespoon mustang masala
In a bowl mix together the salt, the sugar, the zest and the masala.
Rinse the fish fillet and dry thoroughly with kitchen paper.
Rub the fish with 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 placing a second weighted dish on top and leave to cure in the fridge 8 to 10 hours or overnight.
Once the fish has cured take it from the fridge and wash any remaining salt off before drying thoroughly with kitchen paper. Store in the fridge wrapped in baking parchment until needed.
Slice thinly on the diagonal as you would slice smoked salmon. Use in place of smoked salmon or gravlax in recipes.
Serve with sour cream, pickled carrot and ginger, and crackers.
*The best firm white fish for this recipe are whiting or pollock. Although not white, salmon also works very well.