Combine the salt, sugar and pepper. Slice the fish into even-sized 3 cm (
Remove the fish from the salt mixture and rinse with cold water. Pat dry with paper towel.
Warm the oil in a small saucepan over low
When ready to serve, add the fish to the oil and very gently poach for 6 minutes or until the fish is tender and slightly opaque. Remove from the oil, drain on paper towel and flake into small pieces. Reserve the cooking oil to finish the dish.
© 2012 All rights reserved. Published by Murdoch Books.