Since I've made so much kimchi for my Level 5 Menu Project, I decided to poach fish in a broth made with kimchi. Porgie in Kimchi Bacon Broth is the third course in my menu project that I turned in a couple weeks ago.
I had made the broth with kimchi, kochujang (Korean red pepper paste) and kochukaru (Korean red pepper powder), but the broth was missing something. It tasted thin. I had some bacon in my fridge, so I dropped it in. The bacon instantly gave the broth depth. I cooked porgie fillets in the liquid and ate the fish for dinner.
Porgie in Kimchi Bacon Broth
Serves 4
4 porgie or bass fillets
salt
freshly ground pepper
for Dashi stock
1 pieces kombu or dried kelp (roughly 3 inches by 5 inches) Size is not crucial.
20 anchovies, each one 8-9 cm long (3 inches long)
1 liter or 1 quart
for Kimchi Bacon broth
all of the Dashi stock
100 g or 3.5 ounces kimchi, chopped
10 ml kimchi juice
1 teaspoon kochujang, Korean red pepper paste
1 tablespoon kochukaru, Korean red pepper powder
2 slices smoked bacon
1 tablespoon corn starch
1 tablespoon water
for garnish
1 carrot, peeled, julienne
1/4 Daikon radish (200 g/7 ounces), peeled, julienne
1 scallions, sliced diagonally
salt
1 tablespoon butter
water as needed
For dashi stock:
Remove heads and guts of anchovies. Bring 1 liter water to a simmer. Rinse the dried kelp. Turn off the heat and drop the kelp in the water. Let it steep for 10 minutes. Then discard the kelp.
Drop the anchovies in the water. Bring to a simmer and continue to simmer for 30 minutes. Skim off any foam. Strain the stock. Use as the soup base for the broth.
For the Kimchi Bacon broth:
Add the chopped kimchi, kimchi juice, kochujang, and kochukaru to the dashi stock. Bring to a boil. Then add the bacon. Blanch until the broth is fully flavored. Strain.
Season fillets with salt and pepper. Lay 4 fillets in a large pan. Fill the pan with kimchi broth until the broth is halfway up the fillets. Cover with a lid. Or, cut parchment paper in a circle to cover the pan. Then cut a hole in the middle of the parchment paper. Cover fish with the parchment paper lid. Bring broth to a simmer. Cook fish until done.
Set fish aside and cover with parchment paper to prevent the fish from drying out.
Add more broth to the saute pan. Keep the heat at medium. Make a slurry by mixing the corn starch and water together in a small bowl. Add a little bit of the broth to your slurry. Then add the entire mixture to the brother in the saute pan. Whisk the broth so the corn starch is fully incorporated into the broth, which should thicken slightly.
For the garnish:
Lay julienned carrots and Daikon radish in a saute pan. Add a tablespoon of butter. Fill the pan with water until it reaches halfway up the carrots and radish. Cover vegetables with a lid. Or, cut parchment paper in a circle to cover the pan. Then cut a hole in the middle of the parchment paper. Cover vegetables with the parchment paper lid. Cook until tender.
For serving:
Place each fillet in a shallow bowl. Ladle broth around each fillet. Garnish with carrots, Daikon and scallions.
4 porgie or bass fillets
salt
freshly ground pepper
for Dashi stock
1 pieces kombu or dried kelp (roughly 3 inches by 5 inches) Size is not crucial.
20 anchovies, each one 8-9 cm long (3 inches long)
1 liter or 1 quart
for Kimchi Bacon broth
all of the Dashi stock
100 g or 3.5 ounces kimchi, chopped
10 ml kimchi juice
1 teaspoon kochujang, Korean red pepper paste
1 tablespoon kochukaru, Korean red pepper powder
2 slices smoked bacon
1 tablespoon corn starch
1 tablespoon water
for garnish
1 carrot, peeled, julienne
1/4 Daikon radish (200 g/7 ounces), peeled, julienne
1 scallions, sliced diagonally
salt
1 tablespoon butter
water as needed
For dashi stock:
Remove heads and guts of anchovies. Bring 1 liter water to a simmer. Rinse the dried kelp. Turn off the heat and drop the kelp in the water. Let it steep for 10 minutes. Then discard the kelp.
Drop the anchovies in the water. Bring to a simmer and continue to simmer for 30 minutes. Skim off any foam. Strain the stock. Use as the soup base for the broth.
For the Kimchi Bacon broth:
Add the chopped kimchi, kimchi juice, kochujang, and kochukaru to the dashi stock. Bring to a boil. Then add the bacon. Blanch until the broth is fully flavored. Strain.
Season fillets with salt and pepper. Lay 4 fillets in a large pan. Fill the pan with kimchi broth until the broth is halfway up the fillets. Cover with a lid. Or, cut parchment paper in a circle to cover the pan. Then cut a hole in the middle of the parchment paper. Cover fish with the parchment paper lid. Bring broth to a simmer. Cook fish until done.
Set fish aside and cover with parchment paper to prevent the fish from drying out.
Add more broth to the saute pan. Keep the heat at medium. Make a slurry by mixing the corn starch and water together in a small bowl. Add a little bit of the broth to your slurry. Then add the entire mixture to the brother in the saute pan. Whisk the broth so the corn starch is fully incorporated into the broth, which should thicken slightly.
For the garnish:
Lay julienned carrots and Daikon radish in a saute pan. Add a tablespoon of butter. Fill the pan with water until it reaches halfway up the carrots and radish. Cover vegetables with a lid. Or, cut parchment paper in a circle to cover the pan. Then cut a hole in the middle of the parchment paper. Cover vegetables with the parchment paper lid. Cook until tender.
For serving:
Place each fillet in a shallow bowl. Ladle broth around each fillet. Garnish with carrots, Daikon and scallions.
Other courses in my Menu Project:
Course 2: Bulgogi Bibimbap (Korean marinated beef with vegetables over rice
Course 4: Kalbi jjim (Korean short rib stew)
Course 4: Kalbi jjim (Korean short rib stew)
1 comments:
My mouth is watering aven though I have not tasted anything like this. But so beautiful and delicious looking!
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