Salted Fish

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 50 g ( oz) table salt
  • 20 g (¾ oz) caster (superfine) sugar
  • 0.5 g white peppercorns, lightly crushed
  • 100 g ( oz) white fish trimmings, such as King George whiting
  • 500 ml (17 fl oz/2 cups) grape seed oil
  • 5 g ( oz) fresh wild fennel seeds


Combine the salt, sugar and pepper. Slice the fish into even-sized 3 cm ( inch) pieces. Sprinkle half of the salt mixture in the base of a small stainless-steel tray. Place the fish on the salt mixture and cover with the remaining salt mixture. Refrigerate for 2 hours.

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 heat to 50°C (122°F). Lightly crush the fennel seeds, add to the oil and infuse for 15 minutes.

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.