Cured and smoked gindara

500g Gindara, fillet 250g sea salt 25g ginger 25g garlic 25g lemon grass 2l water

Brine the fish for 24 hours with sea salt, ginger, garlic, lemon grass and water.

Clean, dry and arrange the fish to be smoked with smoked wood chip for four hours.

Rest and wrap it with cling film and keep in freezer for 24 hours before slicing it.