Brine - 500g rock salt, 500g brown sugar dissolved in 2 L hot water. Fish slabs placed in bin, added sugar/salt solution and about 2L of cold water (just enough to ensure flesh is completely covered.) Also added 1 cup malt vinegar (you can add sweet chilli sauce if like a bit of the hot stuff) and let brine soak in fridge for 24 hrs. Any longer than 24 hrs and it comes out overly salty.

 

I have used the same method on snapper, kahawai and kingfish with great results. Keep the ratios the same (50:50 of salt & sugar) but you can obviously get away with a smaller quantity if using smaller quantities of fish. Keep it cold - a fish bin that fits inside your fridge (or the vege bin in the bottom of the fridge is ideal.)