Swordfish Belly


  • 200 g (7 oz) sashimi-grade swordfish belly, about 12 x 8 x 4 cm (4½ x 3¼ x 1½ in) block
  • 200 g (7 oz) flaked sea salt
  • 75 g (2⅔ oz) caster (superfine) sugar
  • 2 lemons, zest only, finely grated using a microplane
  • 50 g ( oz) ginger, grated


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 swordfish to cure at room temperature for 2–2½ hours, depending on the thickness of the belly.

Remove the swordfish from the salt mixture and lightly rinse under cold water. Pat the swordfish dry with paper towel, wrap in fresh paper towel and then refrigerate for 1 hour.

Remove the swordfish from the fridge and discard the paper towel. Rewrap the swordfish in plastic wrap and place in the freezer for 4–5 hours until frozen.

Remove the swordfish from the freezer and unwrap. Place the swordfish on a slicing machine and cut into thin slices—allow 2–3 slices per person. Place the swordfish slices onto pre-cut pieces of non-stick baking paper, stack and refrigerate until required.