Ingredients:
100 g salmon per person, skin removed
2 parts salt to 1 part sugar (minimum 1 cup kosher salt & 1/2 cup sugar)
1/2 cup chopped cilantro
1 Green onion, finely chopped
1/4 cup chopped Cilantro
1/2 cup Roma tomatoes, cut into cubes
Juice of 1 Lime
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Preparation:
Take enough plastic wrap to bundle up fish. Lay flat on counter
Spread 1/2 the cilantro in the centre if the wrap
Sprinkle with 1/2 of the salt sugar mix
Put fish on top
Sprinkle remaining salt sugar mix on top of fish, and cilantro, massage into fish.
Tightly wrap the fish in this mix and put into a baggy.
Refrigerate for minimum 24 hours, until moisture has been drawn out of fish (should be darker and dry).
Rinse salmon well to remove all salt.
Cut fish into .5 cm cubes
Add cilantro, green onion and lime juice.
Serve with Lee Inspired Singapore Slaw
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