Healing meat is an ancient technique used around the world. The process consists of subjecting the protein to a combination of salt and sugar for a certain period of time and aims to preserve and flavor the food.
In the case of fish, the practice also adds to the texture, giving structure and helping the cook to deal with the delicacy of the product. “Thus, the fish is neither destroyed nor disintegrated”, says Bruno Salomão, presenter of Vai Ter Churras.
He explains that for every 100 grams of salt you must add 75 grams of brown sugar. The sum of the two items must represent 3% of the weight of the fish that will be cured. “That’s the technical basis, but it doesn’t have to be so precise either.”
Use the process to season the food to your liking. Dried or fresh herbs are fine. Bruno cites marjoram, oregano and dill as examples, but adds only a teaspoon of black pepper and zest (peel) of 1 Sicilian lemon.
Use a plastic bag with an airtight closure to put the fish and curing mixture in and try to get as much air as possible. Take it to the refrigerator and wait. For each finger height of the fish, calculate 1h30 of healing. Then wash and dry the food well.
It doesn’t even need salt. It’s amazing and extremely juicy.”
time to bake
Curing can be used in different preparation methods: in the skillet, in the oven or on the barbecue. Whoever opts for the latter mode, remember to purchase a special double grill for the product.
To avoid the skin problem to stay all sticky in the utensil, place lemon slices between the grill and the fish, making sure that one does not touch the other, or smear the entire surface with onion or potatoes cut in half.
“They have a lot of starch. They create a layer on the grill and make sure the food doesn’t stick.”
Once this is done, take the fish to roast at two and a half palms above the coals for eight to ten minutes on each side, depending on the height of the steak.
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