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Maple-cured bass with lime and tequila dressing
Serves 4 Starters and mains
Ingredients
- 60ml dark maple syrup
- 2tsp flaked sea salt
- 1tsp hot smoked paprika
- 600g sea bass fillets, preferably wild caught in season
- juice 3 limes
- 2tbsp tequila
- 2tsp caster sugar, or to taste
- 1/2 red onion, very finely sliced
- 1–2 fresh red chillies, finely chopped
- a few coriander sprigs, chopped
- a few mint sprigs, chopped
- extra-virgin olive oil, to drizzle
Method
A day or two before, mix together the maple syrup, salt and smoked paprika in a small bowl. Lay the fish in a shallow bowl or tray and pour the cure over, brushing it all over both sides of the fillets. Transfer to the fridge and leave to cure, uncovered, for 6-12 hours. When you are ready to smoke the fish, light your smoker. If you can hang the fish vertically in your smoker, pierce through the tail end of each fish with a hook and hang them. Otherwise, rest directly on the rack, skin-side down. Shut the door and leave to smoke for 4-12 hours, depending on the level of smoke you like.
Wrap and rest in the fridge for 12 hours to let the smoke even out through the fish. After the rest, unwrap and lay the bass skin-side down on a board. Use a really sharp knife to cut into thin slices on the diagonal and spread out on a platter in a single layer. Mix the lime juice and tequila with the sugar and red onion in a small bowl, then pour over the fish. Transfer to the fridge for 30 minutes to cure. Sprinkle the chilli and herbs over and drizzle generously with olive oil. Finish with a good grind of black pepper before serving.
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