Asian-cured salmon

Ingredients for 4 servings:

• 500 g salmon fillet(s) with skin (in two pieces)
• 30 g sugar
• 40 g salt
• 1 lime(s)
• 1 bunch of coriander leaves
• 1 tsp peppercorns
• 1 tbsp oil
• 1 tbsp honey
• 1 chili pepper(s)
• 1 tsp coriander

Instructions

Working time approx. 30 minutes; Rest time approx. 19 hours; Total time approx. 19 hours 30 minutes

Caution: The fish needs to marinate for about 18 hours! Squeeze half of the lime. If you like, you can grate the lime zest and add it to the marinade. Crush the pepper. Wash the chili pepper, deseed it, and cut it into small cubes. Wash and roughly chop the coriander leaves. Mix the salt, sugar, crushed pepper and ground coriander, oil, honey, lime juice, lime zest (if desired), and the chili cubes into a paste. Line a suitable dish with cling film and place one fish side down in the dish. Rub half of the paste onto the flesh side. Spread the coriander leaves evenly over the fish. Rub the remaining paste onto the other half of the fish and place it skin-side up on top of the coriander leaves. Seal tightly with cling film. Refrigerate the fish for about 18 hours, turning it once during the marinade process to ensure the marinade is evenly distributed. Before eating, remove the marinade from the fish and cut it into thin slices with a sharp knife. It goes well with a sauce made from lime juice, honey, crème fraîche and chili.