Fish - Kombu Cure

A kombu cure is about restraint. Mix equal parts sugar and salt, coat a very fresh, sashimi-grade fish fillet on both sides, and leave it for only 20-30 minutes - just long enough to season and take the raw edge off, not to firm the flesh like gravadlax. Rinse, pat completely dry, then wrap the fillet snugly between two sheets of dried kombu and refrigerate for 2-4 hours. The kelp draws out a little moisture and lends a gentle, savoury umami while keeping the fish delicate. Slice it thinly to order.