Salmon, Asian-cured

Ingredients for 5 servings:

• 500 g salmon fillet(s), top quality
• 50 ml soy sauce, Japanese
• 140 g sugar
• 100 g salt
• 3 tbsp coriander seeds
• 2 tbsp mustard seeds
• 4 stalk(s) lemongrass
• 60 g ginger
• 1 bunch of coriander
• 30 chips, (crab chips/krupuk)
• 1 pack of cress
• 3 tsp sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 20 minutes

Let it pickle for 2.5 days

Since the ingredients take a long time to marinate, I recommend using organic quality wherever possible. Rinse the salmon and pat dry. For the marinade, mix the sugar with the salt, coriander seeds, mustard seeds, finely chopped lemongrass, finely chopped ginger, and chopped coriander, and add the soy sauce. Spread it on the salmon fillet, cover, and let it marinate in the refrigerator for 2.5 days. Then remove the salmon fillet from the marinade and remove the seeds (do not rinse!). Cut into the thinnest slices possible and arrange on top of the krupuk. Garnish with cress and sesame seeds.