Oriental “Gravlax”

Fish Cured with Gin, Juniper, Orange, and Black Pepper

Preparation info

  • Serves

    10 to 12

    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

It is hard to ignore the influence of Asian immigrants on our tastebuds. 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 Oriental twist. You’ll need a fatty white fish, like Alaskan halibut or Hawaiian ono.