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Medium
By Martin Benn
Published 2014
Place the swordfish belly on a board and, using a sharp knife, remove any blood lines.
Mix the salt, sugar, zest and ginger in a mixing bowl until evenly combined.
Using a bowl that will fit the swordfish belly snugly, add one-third of the salt mixture and then place the swordfish belly on top. Cover the sides and top of the swordfish evenly with the remaining salt. Leave the sw