Rinse the frozen fillets briefly and dry them with a kitchen towel
Prepare the curing mixture of salt and sugar
Place in an oblong deep dish a third of the salt mixture and also some dill weed and Vietnamese mint leaves.
Place skin down one fillet on the covered bottom
Spread one third of the curing mixtures as well as dill weed and Vietnamese mint leaves on top of the fillet
Place the other fillet on top, skin side up
Cover with remaining curing mixture and remaining herbs
Cover with plastic food wrap
Place in the fridge at 4 C for one day with a weight on
The next day turn the fish 'sandwich' and place the weight on for one more day
On the third day, remove the curing mixture. A quick rinse of the skin side is allowed, followed by drying with a clean towel
Place one fillet at the time with the skin down on a clean cutting board. With a sharp knife cut diagonal slices of the fish, carefully leave the skin untouched
Keep the fish cold until serving, within one day, Decorate with greens, small tomatoes or olives.
