Gingered Salt Cod
Salted cod with an amazing ginger flavor. Excellent in Asian themed dishes.
Ingredients
- ½ to 1 pound cod fillet
- ½ cup fine sea salt
- 1 cup granulated sugar
- 1 large lobe fresh ginger; peeled and thin sliced or grated
- other herbs/spices as desired. (See suggestions above.)
Instructions
- Mix the sugar and salt in a bowl. Over a large sheet of plastic wrap make a layer of this mixture the same shape as your fillet. Lay half of the sliced or grated ginger over this and then the fillet. Cover the top of the fillet with the rest of the ginger and a thin layer of the salt and sugar.
- Wrap the fish fully with the plastic wrap and place it on a plate or tray. Allow to sit out on the counter for 6 hours.
- Place another plate or flat item over the wrapped fish with something to weigh it down. Let rest in the fridge for 18 to 24 hours (or even longer), pouring off any drained liquid periodically.
- Remove the fish from wrap and rinse. Pat dry. Slice as thin as possible with a chef or fillet knife. Your cured fish is ready to serve! You’ll need to store your salt fish covered in the fridge.
Notes
The use of Ginger tend to leave the outer most layer of the fillet with a softer texture. I hate to say almost gummy-like. However, it is INCREDIBLY tasty, and this has no affect on the shelf life or spoilage of the salted fish.