Sunil’s Cured Ōra King Salmon with Coriander Namjin and Noodle Salad

Sunil Kassote devised this characterful dish for the Menu Development Day at The Foodstore in February:

Cure 

Zest of 5 lemons

150g salt

300g sugar

50g dill

Method: mix all the above ingredients. Put half the mixture on the bottom of a tray. Lay the salmon skin side down and cover with remaining curing mixture. Lay baking paper in top of the salmon, place another tray on top with some weight on it. Marinate the salmon overnight. After that, wash the salmon in cold water, pat dry, cover and keep it refrigerated.

 

Coriander nam jim 

200g coriander leaves

Juice of 6 limes

30g brown sugar

10ml fish sauce

1 red chilli deseeded

Put all the above ingredients in a blender, and mix it till puree consistency. Pass it through a sieve. Keep in chiller.

 

Wasabi creme fraiche

100g creme fraiche

1 T wasabi

10g dill

Chop dill, add wasabi and creme fraiche. Season.

 

Cooking liquor for noodles

15g coriander seeds

3 chillies

2 star anise

300ml water

200g sugar

100ml white vinegar

Put all the above ingredients in a pot, bring it to boil and simmer for 20 minutes. Take it off the heat, discard the spices and cook the noodles in liquor till al dente. Cool and keep aside.

 

To assemble the dish

Portion the salmon in 80g portions. Torch the skin. On a plate, make a spear of the namjin. Place the salmon on top. Lay noodles on top of the salmon, garnish with caviar, dill, thinly sliced radish and wasabi creme fraiche.