1 kahawai (approx 400g of fillet)
5 makrut (kaffir) lime leaves
¾ cup salt
¾ cup raw sugar
good-quality extra virgin olive oil, to serve


1.If you’re using a whole fish, fillet and skin it and remove the bones (you can use the frame and head for stock to use as the base for a soup – freezing it for a later date if needs be).
2.Finely slice the makrut (kaffir) lime leaves and mix together with the sugar and salt.
3.Sprinkle about half of the mixture into a flat-bottomed non-reactive baking dish eg ceramic, glass or plastic.
4.Lay the fillets on top and cover with the remaining mixture.
5.Cover the dish and put in the fridge overnight. Try not to leave it for more than 12 hours so the fish retains its soft texture and doesn’t become too salty.
6.Remove the fish from the mixture, which will have become mostly liquid by now, then rinse under cold water to remove excess salt and pat dry.
8.Slice and serve with a drizzle of good olive oil, finely julienned makrut (kaffir) lime leaves, and a squeeze of lemon.

Recipes, food styling & photography Jane Lyons & Will Bowman

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