Recipe Tag: fish
Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.
We used mackerel, but any fish would do – kahawai or sardines would make a great alternative to the oil-rich mackerel. The best option for cooking would be to barbecue, to get the nice smokey flavour that works so well with the sharp, fragrant gremolata. If barbecuing isn’t an option for you, baking is a great alternative (we baked ours), but whichever you choose, the cooking times will vary depending on the size of your fish, so you'll need to be attentive rather than relying on a timer. A good way to check the fish while cooking is to put a knife between the top of the spine and the flesh, lifting slightly to see if the meat on the bone is cooked.
This dish is traditionally served using whole fish, and if you choose to do so then stuff the cavity with lemongrass, ginger, garlic and Chinese chives. Score the fish skin on the diagonal two or three times and season with salt before frying or roasting. The sauce makes more than you will need but it is hard to make it in smaller amounts. It should keep well in the fridge for at least a month.
You can choose any fish you like for this dish, or even fish fillets. I used line-caught baby snapper as it is easy to steam.
These simple fish cakes are easy to pull together and most types of fish are suitable to use. The mix is soft so it does benefit from being made ahead and allowed to rest before frying. Adjust the curry paste as needed depending on how hot you like it. You could also use green curry paste here instead of red. Dried shrimp can be found in Asian supermarkets, and add both an umami hit and texture to dishes. Often they are pre-soaked before using. Once opened keep refrigerated in a jar.
A trip many years ago to Khon Kaen in north-eastern Thailand introduced me to the delights of Isaan cuisine and in particular larb (or larp laap, larp or laab as it is sometimes spelled), the chopped salad of minced duck, beef, pork, chicken or freshwater fish. The region’s cooking uses dried hot chilli with a wilful abandon; I’ve cut down the quantities somewhat but feel free to increase if you like. It’s not authentic, but I often add fresh chilli for a burst of colour too. Last summer I bought a sawtooth coriander plant at the Avondale market that is still going strong; its robust coriander flavour is perfect to use here, but otherwise use ordinary coriander along with other herbs. Don’t omit the toasted and ground rice. Not only does it add a nutty and textural component but it also helps to thicken the juices.