HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY
Can't get enough of BTS? Try one of Jungkook's favorite foods: hweh, or Korean-style sashimi served with sweet and spicy chogochujang. Try it wrapped in red leaf lettuce or perilla leaves!
Provided by Jasmine Pak
Categories Lunch
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
- Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
- Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 18 grams, Sugar 11 grams
ROAST RED MULLET WITH TARRAGON & PANCETTA
This white, flaky-textured fish has an exquisite taste that takes well to robust Mediterranean flavours and herbs
Provided by CJ Jackson
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
- Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
NEW STYLE SASHIMI
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
- Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
- Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
- This recipe may also be followed using shellfish, beef or tofu.
- Combine in small bowl.
- Combine in small bowl.
RED MULLET SASHIMI
This is a great starter/appetizer that is really fresh and zingy. You need really good quality fish, so make sure it looks and smells fresh. The pomegranate seeds are really healthy and nutritious with lots of vitamin C, and they explode in your mouth!
Provided by Jamie Oliver
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour.
- Remove the seeds from the pomegranate by bashing the back of each 1/2.
- Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves.
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