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Korean fish salad

updated

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Ingredients for 4 servings:

  • 500 g fish fillet(s), e.g. Victoria perch, redfish, pangasius, but also freshwater fish fillet
  • 200 ml white wine vinegar, 9%
  • 2 large carrots
  • 1 large onion(s)
  • 2 cloves garlic
  • 1 tsp salt
  • 50 ml sunflower oil
  • 4 tbsp soy sauce
  • 2 tbsp sesame seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

Starter for the warm season

Cut the fish fillet into small pieces, place it in a small bowl, and mix well with the vinegar. Cover the bowl and let it stand and marinate for 30 minutes. Shake well in between. In the meantime, slice the onion into half rings, mince the garlic, and grate the carrots. After 30 minutes, drain the vinegar from the chopped fish fillet. Add the remaining ingredients. Mix everything well and let it marinate in the refrigerator for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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