Ginger- and lemongrass-cured sable fish
15 minutes, plus curing time
8 to 12
1/4 cup plus 2 tablespoons coarse sea salt
1/2 cup sugar
1 tablespoon grated ginger
1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped
2 tablespoons pink peppercorns, crushed
1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed
About 3 tablespoons sake
1. In a medium bowl,
combine the salt, sugar, ginger, lemongrass and peppercorns. Set aside.
2. Brush the top
of the salmon fillet generously with the sake.
3. Spread the cure mix
over the top (flesh side) of the fillet, then wrap the fish tightly with cheesecloth. Place the wrapped sable, skin side down, on a rack over a rimmed baking sheet to catch any juices.
4. Refrigerate the fillet
until it is firm to the touch, about 48 hours (timing will vary depending on the thickness and size of the fillet). Uncover the fillet, rinse and dry off. The cured sable will keep for up to several days, wrapped in dry parchment and refrigerated.
Each of 12 servings: