lunch · dairy-free
Cured yellowtail crudo with gim and kimchi dressing
Briefly cured hamachi sliced thin and dressed with a spicy fermented sauce, pickled radish and fennel, and finished with a frothy kimchi juice and torn Korean seaweed.
- Time
- 30min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, sesame and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix the salt and sugar and sprinkle over the fish. Wrap and refrigerate 1-2 hours, then rinse quickly and pat dry.
-
2
Warm the vinegar, sugar and salt to dissolve, pour over the daikon and fennel and leave 20 minutes.
-
3
Stir the gochujang, fish sauce, vinegar and sesame oil into a smooth, spicy sauce.
-
4
Slice the fish against the grain into thin pieces and lay on chilled plates.
-
5
Dot with the spicy sauce and add drained pickles and sea beans.
-
6
Froth the kimchi juice with a small whisk or milk frother, spoon over, and finish with torn seaweed.
