Miso, sake and lime cured Arctic Char (or Salmon or trout or....)

Miso-cured Arctic Char

• 1/2 lb Artic Char or other fatty fish
• 1 heaping tablespoon red miso
• 2 T Sake or Soju
• Zest of one lime plus 1 t lime juice
• 2 t Salt
• 1 t Sugar

Combine miso, sake, salt and sugar. Spread on top of char. Wrap char in plastic wrap and then place in ziploc bag.  Skin side up, place about 1 lb of weight on it (a box of butter will do) and place on a flat surface in the refrigerator for 2-3 days, checking once a day to make sure the cure is evenly distributed. Flip at least once a day. Slice thin and serve with creme fraiche or yogurt sauce.

Lime and Sake Yogurt for cured fish

• 3 T Plain yogurt
• 1 T sake
• 1/2 lime, zest and juice

Combine all three ingredients. Serve with Char or similar fish.