For the salmon
- 400g/14oz whole piece of skinless, boneless salmon fillet
- 85g coarse sea salt
- 85g caster sugar
- 1 star anise, seeds removed and crushed
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 1 tbsp coriander seeds, crushed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- few fresh coriander stalks, chopped
- 1cm piece ginger, roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp dry sherry
For the dressing
- 2 tbsp dark soy sauce
- 2 tbsp dry sherry
- 1 garlic clove, crushed
- 1 small red chilli, deseeded and diced
- few drops sesame oil
- sprinkling caster sugar, to taste
- small handful each dill, coriander and mint leaves
- ½ mouli (Japanese radish), peeled and shaved into ribbons with a potato peeler
Put the salmon fillet into a small tray on a double layer of cling film. In a bowl, mix the salt and sugar with the spices, coriander stalks and ginger, then scatter the mix over both sides of the fish and pat it down. Drizzle over the Sherry and wrap the fish in the cling film. Place another tray on top, weight it down with a few tins, then chill for 2 days, flipping the fish over each day.
Mix all the dressing ingredients and stir until the sugar has dissolved. If the flavour is too strong, dilute it slightly with a drop of water, then set aside.
To serve, unwrap the salmon and wipe it clean, then briefly rinse it and pat dry with kitchen paper. Using a sharp knife, slice the fish quite thinly and arrange on plates with the mouli, then sprinkle with the herbs and drizzle over the dressing.