Ginger- and lemongrass-cured sable fish

Time 15 minutes
Yields Serves 8 to 12
Ginger- and lemongrass-cured sable fish
(Kirk McKoy / Los Angeles Times)

In a medium bowl, combine the salt, sugar, ginger, lemongrass and peppercorns. Set aside.


Brush the top of the sable fillet generously with the sake.


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.


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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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