1. The two fillets I used were about 180g (6.3oz) in total.
2. I used about 19g (0.7oz) of salt to cover the two fillets.
3. This will entirely depend on the size of the container. A container/tray that just fits in two fillets would be most economical. I used about 250ml of vinegar to cover the fillets.
You could also use a zip lock plastic bag but I find that the vinegar will not penetrate evenly unless you can make the vinegar cover all of the fillet in some way.
4. I have a round steaming basket and I can adjust the diameter by opening and closing it. When fully opened, it becomes almost flat. So I use this basket placed on a plate to catch dripping from the fish as the moisture is extracted. Either way works fine.
5. Marinating time for the fillets depends on the size of the fillets, freshness of the fish and your preference of how much you want the fish to be cured.
The shortest time I found on the website is 15 minutes. This is almost like sashimi with a touch of vinegar flavour around the fillets. This is suitable only if the fish is extremely fresh. Some recipes leave it for 3 hours.
Marinating too long will make the entire flesh turn white which does not look appetising in my view.
6. The bones along the backbone are attached diagonal to the body of the fish. When removing the tiny bones, pull them in the direction of the bones so that they will not damage the flesh when pulled out.
7. When peeling the skin around the belly, try to pull the skin towards the belly, instead of towards the tail. Because the meat is very thin, it tends to break and go with the skin if you pull towards the tail. Once the skin in the belly area is peeled, then you can easily peel off the rest.