Curing fish

salt + sugar + salmon = MAGIC

I’ve cured fish before—fancy schmancy salmon gravlax with beetroot, dill, vodka, and smashed juniper berries for a commercial Christmas photoshoot. That took a little time, from memory. And it was a tad messy with beetroot-stained hands. But this, my friends, this is easy. I promise.

Look, I know this is basic. The cheffy types will roll their eyes. But for those who’ve been in the dark—curing fish is ridiculously easy.

I mean it.

All you do is mix equal parts white sugar and salt, bury your fish fillet in it (I used salmon, but any fish works), cover it up, and pop it in the fridge. That’s it.

A little time passes—perhaps a day or two—then ta-da! Cured fish. Magic!*

Wipe off the sugar-salt mix, pat the fish dry with a paper towel, remove bones if present, then thinly slice the fish. (Discard or compost the now-wet cure.)

From there, keep it simple: chop, steam, or fry some seasonal veg. Perhaps slice an avocado. Cook up some rice (sushi rice with sushi vinegar if you have it). Load the fish onto the rice alongside the veg, drizzle with soy sauce. If you’ve got a stocked pantry, add some sliced nori seaweed, pickled ginger and wasabi.

Boom. Sushi bowls. Easy peasy. And so good.

Op-shop/thrift-store tiffin for the win.

When you live in paradise (aka Piha), picnics are essential. Featuring sushi bowls, cake and gin. Win.

Now, this dish may not be instant—there’s curing, rice cooking, and some sort of veg prep (chop/scoop/perhaps steam)—but what I love is:

a. It’s perfect for summer (southern hemisphere over here). Fresh and flavourful, easy to pack for a riverside or beach picnic, which I am doing most nights at the mo. Because summer.

b. It’s a prep-ahead sort of meal. Cure the fish when you bring it home from the supermarket or from the sea (if you’re a hardcore wildling). While you’re brewing your morning coffee, pop the rice on to cook, let it cool, and wham it in the fridge. Then, when dinnertime rolls around, it’s just veg prep and fish slicing.

c. Did I mention it’s a perfect picnic meal? I will make any excuse to picnic. Always and forever.

Secret river spot is the perfect picnic spot and swim cool-off at the end of a summer’s day.

Glassy water, lush reflections, picnic and a swim. Swoon.

*If you won’t settle for the explanation that it’s magic, fine—here’s the science-y bit: The salt-sugar mix pulls moisture from the fish, which firms it up while somehow—science—intensifying its natural flavour. It also preserves it. Basically, magic. Magic for dinner.