• Contact Us
• Tips
• About Us

• Product Locator
• Alton Brown
• FAQs
• Recipes from Experts
• Alton Brown Recipes
• Seasoned Chef Contest Winning Recipes
• Sea Salt Recipes
• Products
  • Kosher Salt
  • Sea Salt
  • Salt Sense^® Salt
  • Flake Table Salt
  • Table/Canning Salt
  • Canning and Pickling Salt
  • Ice Cream Salt
  • French Fry Salt
  • Restaurant Rounds
  • Popcorn and Nut Salt
  • Sterling^® Table Salt
  • Granulated Salt

Diamond Crystal Home > Culinary > Recipes from Experts > Asian Fusion Gravlax

Asian Fusion Gravlax

Created by California culinary consultant and cookbook author, Joyce Goldstein

It is hard to ignore the influence of Asian immigrants on our taste buds. While gravlax and sashimi are not the same, they have a similar texture and take to a pungent sauce with equal aplomb. Here’s a classic preparation for cured and marinated fish but with an Asian twist. To make this unusual "gravlax" you'll need a "fatty" white fish, like Alaskan halibut or Hawaiian ono, or use the classic and traditional salmon.

Ingredients

• 2 lbs. - Alaskan halibut or Hawaiian ono, skin-on, bones removed
• 4 Tbsp. - Sugar
• 3 Tbsp. - Diamond Crystal^® kosher salt
• 1 Tbsp. - Coriander seed, ground
• 1 tsp. - Black pepper
• ½ tsp. - Allspice, ground
• 2 large - Oranges, zested, cutting peelings in strips ¼” x 3” long
• 3 Tbsp. - Gin or seasoned gin*
• as desired - Wasabi Cream, recipe follows

Directions

1. Place the fish, skin side down, in a glass 9" x 13" baking dish. Do not use a metal or aluminum pan.
2. Combine the sugar, Diamond Crystal^® kosher salt, coriander, pepper, and allspice in a small bowl and blend well.
3. Sprinkle spice mixture evenly over fish and rub into the flesh.
4. Lay orange peelings over the top of the fish.
5. Sprinkle the peel and fish with the gin.
6. Cover the dish loosely with plastic wrap, and place heavy cans of food over the entire filet to weight down the fish.
7. Add additional plastic wrap to completely cover fish.
8. Refrigerate for four days, removing from the refrigerator to baste the fish once a day with the juices accumulating in the pan.
9. Take care to tightly cover dish each time, and place weights back over the fish.
10. To serve, thinly slice the fish across the grain. Serve drizzled or dolloped with Wasabi Cream.
11. Serve with thin slices of fresh cucumber.

*To prepare seasoned gin: Combine 1, 3" cinnamon stick, 1 tablespoon black pepper corns, 3 allspice berries, 6 whole coriander seeds, and 2, ¼" x 3" strips of lemon or orange peel. Add this spice mixture to one bottle of gin. Steep for a week before using in this recipe.

Wasabi Cream

Serves 10-12
Prep Time: 20 minutes
Curing Time: 4 days

Ingredients

• 3 Tbsp. - Wasabi powder
• 3 Tbsp. - White vinegar
• ½ cup - Sour cream
• 1/3 cup - Heavy cream, lightly whisked
• 1 ¼ tsp. - Diamond Crystal^® kosher salt
• ½ tsp. - Sugar to taste
• Black pepper
• ½ Tbsp. - Ginger, fresh, minced, optional

Directions

1. Mix the wasabi powder with the vinegar in a small bowl. Let this stand for 5 minutes.
2. Mix in sour cream.
3. Fold in lightly whisked cream.
4. Add seasonings to taste.
5. Thin if necessary with additional cream.
6. Allow flavors to blend overnight.

Serving Suggestions

1. Serve thin slices of Asian Fusion Gravlax with cold, sliced English cucumbers laid on crackers.
2. Dollop with Wasabi Cream.