📝 About This Recipe
Originating from the indigenous peoples of the Russian Far North, Sugudai is a celebratory dish that honors the pristine purity of Siberian waters. This quick-marinated raw fish salad balances the buttery richness of fatty whitefish with the sharp bite of onions and the bright acidity of lemon. It is an authentic 'fast' ceviche that captures the essence of the tundra, offering a melt-in-your-mouth texture that is both refreshing and deeply satisfying.
🥗 Ingredients
The Fish
- 600 grams Whitefish fillet (Ideally Nelma, Muksun, or Omul; high-quality Sea Bass or Trout are excellent substitutes)
- 1.5 teaspoons Coarse sea salt (Adjust to taste)
- 1 teaspoon Freshly ground black pepper (Use a coarse grind for better texture)
The Aromatics
- 2 medium White onions (Sliced into very thin semi-circles)
- 1/2 bunch Fresh dill (Finely chopped)
- 2 pieces Garlic cloves (Very finely minced)
The Marinade
- 4 tablespoons Neutral vegetable oil (Sunflower oil is traditional)
- 3 tablespoons Fresh lemon juice (Approximately half a large lemon)
- 1 tablespoon Apple cider vinegar (Adds a subtle fruity tang)
- 1/4 teaspoon Sugar (To balance the acidity)
Optional Garnish
- 1 handful Cranberries or Lingonberries (Fresh or frozen for a pop of color and tartness)
- 4 pieces Lemon wedges (For serving)
👨🍳 Instructions
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1
Ensure the fish is partially frozen (firm to the touch but not rock hard); this makes slicing much easier and maintains the traditional cold temperature of the dish.
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2
Using a very sharp knife, cut the fish fillets into bite-sized chunks or slices about 1 cm (1/2 inch) thick.
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3
Place the sliced fish into a large glass or stainless steel mixing bowl. Avoid plastic as it can retain odors.
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4
Peel the onions and slice them into paper-thin half-moons. If the onions are too pungent, rinse them in ice-cold water for 30 seconds and pat dry before adding to the fish.
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5
Add the sliced onions, minced garlic, and chopped dill to the bowl with the fish.
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6
Sprinkle the coarse sea salt, black pepper, and sugar over the mixture. Toss gently with clean hands or a silicone spatula to ensure every piece of fish is coated.
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7
In a small jar or bowl, whisk together the vegetable oil, lemon juice, and apple cider vinegar until slightly emulsified.
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8
Pour the liquid marinade over the fish mixture and toss again. The fish should look glossy and the onions should begin to soften slightly.
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9
Cover the bowl tightly with plastic wrap or a lid.
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10
Vigorously shake the bowl for about 30 seconds. This 'bruises' the onions slightly, releasing their juice and helping the marinade penetrate the fish quickly.
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11
Place the bowl in the refrigerator to marinate for at least 15 minutes, but no longer than 30 minutes. Sugudai is meant to be eaten fresh; the fish should not 'cook' completely in the acid.
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12
Give the salad one final toss and taste. Adjust salt or lemon if necessary.
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13
Transfer to a chilled serving platter or individual bowls. Garnish with berries and extra sprigs of dill.
💡 Chef's Tips
Always use 'sushi-grade' or previously frozen fish to ensure safety when consuming raw. If using a very lean fish, increase the oil by one tablespoon to replicate the traditional fatty mouthfeel. Do not skip the 'shaking' step; it is the secret to getting the onion flavor to meld perfectly with the fish oil. For an extra kick, add a pinch of red chili flakes or a teaspoon of prepared horseradish to the marinade.
🍽️ Serving Suggestions
Serve with thick slices of toasted dark rye or Borodinsky bread to soak up the juices. Pair with a shot of ice-cold, premium Russian vodka to cleanse the palate between bites. Accompany with boiled baby potatoes tossed in butter and parsley for a complete meal. Serve as an elegant appetizer alongside pickled mushrooms and fermented vegetables.