Salt-Cured Amberjack
In Maltese the fish is called 'Aċċiola'. In this recipe we salt cure the fish so we can then slice it into a delicate and fancy antipasto.
Equipment
- Digital weighing scale
- Mortar and Pestle
- Plastic container with lid
- Ham Slicer
Ingredients
- 1 kg Amberjack (filletted from tail)
- 300 grams Sea Salt
- 100 grams Sugar
- 1 Tbsp Juniper Berries (optional)
- 1 Tbsp Fennel Seed (optional)
Instructions
- Light ground the juniper berries and fennel seed in a mortar and pestle to release their natural oils. Mix together with the salt and sugar which will serve as the curing mixture.
- In a plastic tray which you can tightly fit the fish (Ex. used ice-cream box), place a layer of the curing mixture. Place the fish fillet and top with the remaining curing mixture.
- Place a lid or cover with clingfilm and refrigerate for 4 to 5 days. The thicker the fish fillet is, the longer it will take for the cure to penetrate and extract the moisture.
- From day-to-day empty liquids from the tray and turn the fish with clean tongs.
- On the last day of curing the fish fillet will have shrunk and become firmer. Rinse with cold water of any remaining curing mixture and pat dry.
- You can immediately slice the cured fish with a ham slicer or a sharp slicing knife.
- Serve with a sweet and sour dressing with lime, honey and mint.
- Once ready wrap firmly in cling film and freeze for future use.
Notes
Salt-curing fish can be a little risky. Therefore it is important the fish you decide to cure is as fresh as possible. Also once you are ready don't worry about freezing your creation. It will actually make it a lot easier to get a clean cut on your cured fish with a ham slicer. And you don't have to worry about how long it has been hanging around in your fridge as once frozen it will last a lot longer.