Dry-cure the Perfect Fish

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Dry-curing fish in salt and sugar for 10-20 minutes before cooking draws out moisture from the fish, concentrating its flavours. It’s a handy trick that chefs use and it also helps to give it a vibrant colour.

You can use this technique no matter how you plan to prepare fish, be it grilled, baked, fried, gently cooked in a sous-vide bath or seared.

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