Cover filleted fresh raw fish with home-made curing mix
I added thin slices of lemons because
a) I had plenty of lemons
b) This second fish seem a bit dry so I wanted to cover it. The original recipe called for sliced oranges but its not orange season. Anyways I had lots of lemons in the kitchen🍋
Cover in cling film to prevent drying
After a day in the fridge I cut this in the middle to check if ready
Make sure you tilt the plate so the juices run down and drains away.
Glorious home cured palamyda! After only 24 hours ready - Yum!
Notice how the juice runs down because the plates are tilted at an angle.
No space on the counter top or fridge!
Don't worry the lemons did not give the fish an overpowering citrus taste. I DID remove the lemons after an overnight soak. I was afraid it would make a cerviche before I was ready.
Served with thinly sliced onions, chopped coriander and salt
I was quite surprised how red the flesh was, I was expecting it to be more white.
Nevertheless, the taste was amazing. Not fishy, not salty, just a smooth, silky fragrant softness.
Perfect! Not too salty, subtly flavoured with the cloves and anise adding an aromatic enigma to the silky, translucent delight.
Seriously good! Seriously easy to make. Time is your good friend here.
Curing Mix
Carraway seeds,
Anise star
Sugar,
Salt coarse
Corriander seeds
Lemongrass
Cloves
Bay leaf
So freakin good here!
So a small tub costs 20 nis at the open food market (Avi's - Shuk Ha Carmel)
I bought from Yaffo 3kg / 100 nis (3 large fishes)
which roughly makes about 18 tubs (18 x 20 = 360 nis)!!!
Note: I did not like the mix with sugar that I use for curing salmon. The pure salt mix worked better for Palamyda.
Beautifully translucent with a shiny silkiness, slippery, glides effortlessly down your palate. The aroma of cloves and anise is wonderfully divine here.
Served on thinly chopped onions and coriander mixed with salt. Perfection!
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