kawakawa cured hāmana

Serves four to six

1 side of hāmana / salmon, pin boned with skin on

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3 cups soft brown sugar
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3 cups flaky sea salt
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4 lemons, zest only
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1 Tbl coriander seeds, toasted and crushed

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1 Tbl fennel seeds, toasted and crushed
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1 Tbl black peppercorns, toasted and crushed

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3 Tbl dried kawakawa flakes
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In a large bowl, combine the salt, brown sugar, lemon zest, coriander seeds, fennel seeds and kawakawa flakes. Mix together until all the ingredients are well blended.

Sprinkle ⅓ of the cure mixture on the bottom of a tray. Lay your hāmana skin side down onto the tray where you have placed the first third of the cure mix. Spread the remaining cure mix over the top of the hāmana. Firmly pack the cure down well over the hāmana so that you can no longer see any part of the ika / fish. Once you’ve packed down hāmana, place a lid on your tray, or cover with plastic wrap.

Place the hāmana in the fridge overnight, or for at least 12 hours.

The next day, turn the hāmana over so that it is now skin side up. Re-pack the cure mixture on and around the hāmana so that none of the ika is visible. Place the hāmana back in the fridge for another 12 hours.

Take the hāmana out of the cure mix. Gently rinse the hāmana under cold running water to remove any excess cure. Pat the hāmana down with a couple of kitchen paper towels then lay it on a resting rack on a tray. Place the hāmana in the fridge uncovered to air dry for a minimum of 2 hours before slicing. This helps the cure to settle.

Remove the skin, slice the hāmana and serve.