For the curing mix, combine all ingredients in a bowl. Tip half of the mix into a small tray and place the fish on top.
Tip the rest of the mix onto the fish, making sure it’s completely covered.
Cover the tray and refrigerate for 24 hours
Once cured, removed the fish from the tray and wipe off the cure.
Pat the fish dry with paper towel, then serve with crusty bread, mayonnaise and a few orange wedges, if you like.