Ale makes a great flavouring for the fish, with some hoppy beers giving off citrus and aromatic notes often associated with more traditional flavour partners like lemon peel, juniper and herbs. Serve this ale cured sea bass with a simple salad of apple, beetroot and watercress.

1. Combine the ale, sugar and salt in a large bowl and whisk thoroughly to combine. Place the sea bass into a container large enough to hold the fish and curing liquid. Cover with the liquid, seal with a lid or cling film and refrigerate for 6 h.

2. Remove the sea bass and discard the liquid. Rinse the fillets thoroughly under cold running water and pat dry. Cover and store in the fridge until required.

3. To make the coleslaw, add a dash of oil to a pan over a medium heat and sweat the shallot until soft and translucent. Set aside to cool.

4. Finely slice and julienne the beetroot, apple and combine with the shallot, mayonnaise and horseradish sauce. Season to taste with salt and pepper.

Enjoy!