Gravlax in 'Hibiso - shiso instant tea'


  • 6 bags of Hibiso + Coconut flower sugar = total 225 g (Miss Linh)
  • 100 g salt
  • ½ tbsp crushed black peppercorns (Miss Linh)
  • 50 g spring onion, finely chopped
  • 70 g coriander, roughly chopped
  • Zest of 1 lemon
  • Zest of 2 limes
  • 3 tbsp Phu Quoc fish sauce (Miss Linh)
  • 60 ml gin
  • 900 g salmon, with skin 


Take a bowl and mix together sugar, salt, fennel seeds, crushed black peppercorns, spring onion, coriander, lemon zest, and lime zest. Add fish sauce and gin to the mixture and stir well.

Cover a dish with plastic wrap and spread 1/3 of the herb mixture over the bottom. Place the salmon skin side down on the herb mixture. Evenly distribute the remaining herb mixture over the flesh side of the salmon and wrap the salmon in cling film.

Place a second dish on top of the salmon and weigh it down with, for example, a mortar or cutting boards. Let the salmon marinate in the refrigerator for at least 10 hours up to a maximum of 16 hours.

Remove the salmon from the foil and carefully remove the marinade with your fingers. Be careful not to damage the fish. Optionally, wipe away any remaining marinade with kitchen paper. Pat the fish dry on both sides with kitchen paper and the salmon is now ready to use.

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