Ssamjang Alaska Sablefish with Kimchi Yaki Udon
Alaska sablefish shines with this Korean ssamjang glaze
- Servings: 1 serving
Sablefish
- 5 oz Alaska sablefish
- Ssaamjang
- Kimchi
- Udon
- Scallion
- Sesame seeds
- Neutral oil
Ssaamjang
- 2500 grams gochujang
- 915 grams miso
- 48 grams grated garlic
- 115 grams grated onion
- 10 grams grated ginger
- 320 grams rice syrup
- 200 grams mirin
- 473 grams water
- 96 grams canola oil
Recipe courtesy of Chef Ian Driscoll
Preparation
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Step 1 Mix glaze
Mix all ingredients in bowl and allow to rest for 2 hours to bloom the alliums.
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Step 2 Cook sablefish
Heat skillet over medium high heat. Once skillet is hot, add a thin coating of neutral oil. Lightly season fish with kosher salt and place in pan. Cook all the way through remove from pan and rest.
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Step 3 Cook sablefish
Bring skillet back to high heat. Add 1 cup of blanched udon to pan and cook until golden brown. Once udon is golden brown and slightly crispy add ¼ cup of chopped kimchi with some juice. Get some color on the kimchi.
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Step 4 Assemble and serve
Place udon and kimchi onto the plate. Place seared sablefish on top of the stir fried udon. With a pastry brush apply a thin amount of ssamjang glaze on top of the fish. Garnish with sesame seeds and sliced scallion and serve.
Recipe courtesy of Chef Ian Driscoll
