Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup of coarse sea salt, 0.25 cup of granulated sugar, 2 tablespoons of finely minced fresh lemongrass, 1 tablespoon of grated fresh ginger, and 0.5 teaspoon of white pepper in a small bowl.

2. 2

   Pat dry 600 grams of cod fillet thoroughly with paper towels, then rub the salt and sugar mixture evenly over all sides of the fish.

3. 3

   Place the coated cod fillet in a non-reactive dish, cover it tightly with plastic wrap, and refrigerate for 24 hours to cure, flipping once after 12 hours.

4. 4

   After 24 hours, rinse the cured cod fillet thoroughly under cold running water to remove all curing mixture, then pat it very dry with paper towels.

5. 5

   Whisk together 2 tablespoons of Shaoxing wine, 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of toasted sesame oil in a separate small bowl to create the dressing.

6. 6

   Slice the cured cod fillet thinly against the grain and arrange the slices neatly on a serving platter.

7. 7

   Drizzle the prepared ginger-Shaoxing dressing generously over the sliced fish.

8. 8

   Garnish the dish with 2 thinly sliced green onions, 0.25 cup of chopped fresh cilantro, and optionally 0.5 teaspoon of thinly sliced red chili before serving.