• 200 g (7 oz) sashimi-grade swordfish belly, about 12 x 8 x 4 cm (4½ x 3¼ x 1½

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