+
0 (0)

Categories: Appetizers, Fish and shellfish, Main courses

Ginger- and lemongrass-cured sable fish

Ginger- and lemongrass-cured sable fish
Kirk McKoy / Los Angeles Times

There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south from ... Read more

Total time: 15 minutes, plus curing time | Serves 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 (1 1/4- to 1 1/2-pound) sable fillet, skin on and any pinbones removed
  • About 3 tablespoons sake

Step 1In a medium bowl, combine the salt, sugar, ginger, lemongrass and peppercorns. Set aside.

Step 2Brush the top of the sable fillet generously with the sake.

Step 3Spread 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.

Step 4Refrigerate 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:
105 calories; 7 grams protein; 1 gram carbohydrates; 0 fiber; 8 grams fat; 2 grams saturated fat; 25 mg. cholesterol; 1 gram sugar; 197 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Marinitas' Peruvian ceviche
Green garlic and new potato soup
Apple and Spinach Salad (Ensalada de Manzana y Espinaca)
Monsoon Cafe Calamari Tempura