INGREDIENTS
90 g sea salt
2 cups room temperature water
6 g black peppercorns
Small handful of garlic cloves
12-15 fresh bay leaves
453 g ice
1 whole sturgeon loin (approx. 1 lb)*
DIRECTIONS
1. Combine all the ingredients except the ice and fish in a medium saucepan. Bring to a boil, stirring to dissolve as much of the salt as possible.
2. Once the mixture comes to a boil, reduce the heat and simmer for about 5 minutes. Remove from the heat. Allow to cool for a few minutes, then stir in the ice to chill it the rest of the way. Ideally, let the brine chill for 24 hours before using, but if you are in a rush, you may use it right away.
3. Store in the refrigerator until ready to use, then strain before adding your fish. This brine will keep in the refrigerator for up to two weeks.
4. Brine the whole sturgeon loin in the refrigerator for 1 hour, then discard the brine after using.
5. Pat the fish as dry as possible and place it on a baking sheet with a rack. Allow it to dry in the refrigerator for 24 to 48 hours, until it feels slightly tacky to touch.
6. Heat a well-seasoned grill or griddle pan on high heat until just starting to smoke. Rub the grates with neutral vegetable oil then carefully lay on the fish. Allow to cook on the first side for a few minutes, until it has well defined grill marks. Flip and repeat on the second side.
7. Flip the fish again, this time placing it at roughly a 45-degree angle from the first time so that the grill marks form an attractive crosshatch pattern. Repeat on the second side.
8. Gently squeeze the sides of the fish to gauge whether it is cooked. If undercooked, it will feel rubbery, with no give. To avoid charring the fish on the grill, you may finish cooking it in a hot oven for a few minutes.
9. Rest for 3 to 5 minutes before slicing, and serve in a bowl with the coconut curry broth, garnished as desired.
*Chef Vince suggests the following sustainably sourced fish if you are unable to find sturgeon: Monkfish or Sablefish (Black Cod).
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