How to Cure Fish with Bennelong's Rob Cockerill

gourmettraveller.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

300 gm rock salt

50 gm white sugar

2 bunches shiso leaves, finely chopped

Zest of two mandarins

2 nori sheets, shredded

100 ml sake

50 ml rice wine vinegar

Side of ocean trout, about 1 kg, skin on, trimmed and pin-boned

Directions at gourmettraveller.com.au

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