Soused Snook

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[ul][li][#0000ff]2 Medium Size Fillet of Snook OR 300 gm (very fresh or sashimi quality)[/#0000ff] [li]
[#0000ff]1 tablespoon sea-salt[/#0000ff] [li]
[#0000ff]1 tablespoon sugar[/#0000ff] [li]
[#0000ff]100 ml Rice Vinegar (or Cherry Vinegar if available)[/#0000ff] [li]
[#0000ff]50 ml Rice Wine[/#0000ff] [li]
[#0000ff]50 ml Mirin[/#0000ff] [li]
[#0000ff]6 slices of Avocado[/#0000ff] [li]
[#0000ff]6 tablespoon Wasabi Mayonnaise[/#0000ff] [/li][/ul] [ol] [li] [/li] [li][#0000ff]Clean and trim snook fillet removing any bones and if possible remove outer skin membrane from the skin.[/#0000ff] [li][/li] [li][#0000ff] Lay the fillet skin side down and sprinkle salt and sugar mixture evenly on both fillets for 2 hours.[/#0000ff] [li][#0000ff]Marinate cured snook fillet with mirin, rice vinegar and rice wine for a further 1 hour or longer.[/#0000ff] [li][#0000ff]Slice fillet at an angle diagonally and serve 3 slices per person.[/#0000ff] [li][#0000ff]Serve on a bed of two quarter sliced avocado with a spoon of Wasabi Mayonnaise.
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