Having tested the waters with curing my own fish with gravadlax at Christmas a few years ago, this foray into white fish salting was inspired by a recipie in Australian Gourmet Traveller in a special on sherry. But I didn't have any sherry - only Fujian Rice Wine (a bit like Xing Tao Rice Wine) and I know that it can be replaced with Sherry, so why not replace the sherry with it! I managed to also have run out of red wine vinegar as well so I had to use black rice vinegar (the Chinese equivalent of a light balsamic) - so I guess its 'fusion' as well (if your condiments happen to be from the wrong continent). To make matters even more complex I only had sustainably caught haddock in the freezer, not the blue eyed cod the original called for or indeed the true Atlantic cod we're so busy endangering here, hence my recipe is "cod". The original also made a big thing of cooking the chickpeas, blah blah, but I've had a jar of amazing (but expensive) Spanish chickpeas burning a whole in my cupboard for awhile now, and besides, life is too short sometimes to bother with that when tinned are so easy to come by.
The jar substitution meant it was super easy, very quick but a deeply salty and satisfying meal for two but you could easily include as a tapa for more. Took about 15mins including time to put together a little salad (greens, cucumber & grated carrot) dressed with lemon juice, more of the vinegar and half a teaspoon of spanish paprika mixed with olive oil - which keeps the spanish theme, even if the actual provenance of your condiments are a little more esoteric.
2 pieces of cod, haddock or any white large flaky fish fillet, without skin or bones
2 tsp dried or fresh oregano
1 tsp dried or fresh thyme
60g Maldon Sea Salt
60ml Fino Sherry, or Fujian/Xing Tao Rice Wine
2 1/2 tblsp olive oil
1 red onion, finely sliced
2 cloves of garlic, finely sliced
1 jar Navarro Chickpeas (or two tins, or the cooked equivalent of 400g), rinsed
2 tblsp red wine or black rice vinegar
2 tblsp chopped parsley
In the morning before you go to work, process the oregano, thyme, salt & sherry briefly together then marinate the fish in this in the fridge all day. Be sure that all parts of the fish are covered.
When you get home, rinse it really well and set aside. If you want to roast the fish, put the oven on to 200o.
Heat a tablespoon or so of oil and then cook the onion for 3 minutes, add the garlic and cook for a few minutes more. Then mix with the chickpeas, parsley and vinegar and 1/2 - 1 tablespon of oil (or as Jamie O would say a glug).
Then clean out the pan, heat another tablespoon of oil and cook the fish on each side for about 2 minutes. Now, if you want to roast, pop in in the oven for about 5 mins, until cooked (or just pan fry it longer each side). Then flake and mix through with everything else.
Serve with some salad that has the dressing spiked with paprika or whatever you feel like. Very good cold the next day, if you can persuade people not to eat it all.