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Poached Minced Fish Fillet, Fish, Korean Recipe, Korean Food Recipe
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POACHED MINCED FISH FILLET

INGREDIENTS :

560g boneless fish fillet, 1 carrot, 3 tangerine, some chives, 1 bunch of asparagus, 1 red bell pepper, 1T salt, 1T oil, 3 cups of water.


SEASONINGS:
(1) some ground white pepper, 1/2t sea salt, 1/2t chonju (i.e. rice wine).
(2) 200ml broth, 50ml water, 1/4t grain syrup.
(3) 1/2 cup of broth.

PREPARATION :

1. Rinse fish fillet; Discard the skin; Remove any fine bones with a pair of tweezers; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and cut off both ends of a carrot; Cut into pieces.
3. Cut off the hard ends of asparagus; Rinse and drain; Cut most into sections.
4. Rinse a red bell pepper and drain; Cut off the stem; Cut into shreds around the red bell pepper.
5. Cut the fish fillet from the step 1 into small pieces; Chop finely.
6. Pick up the minced fish and throw back to the cutting board (repeat the step for at least 60 times).
7. Transfer the minced fish from the step 6 to a big mixing bowl; Add seasoning (2); Stir to mix well; Set it aside.
8. Soak tangerine in water with some salt for 15 minutes; Lift the tangerine up; Rinse and drain; Cut into halves; Discard the seed; Grate for some peel; Separate the flesh and the skin.
9. Rinse chives and drain;
Blanch in boiling with some salt and oil for 3 minutes; Lift the chives up and drain.
10. Add the carrot, the asparagus sections and the tangerine flesh to a blender; Process into puree; Transfer to a non-stick sauce pan; Add seasoning (3) and some of the tangerine peel; Stir over a low heat briefly; Bring to the boil over a high heat; Add the remaining asparagus; Cook over a high heat for 3 minutes; Lift the asparagus up and set aside; Turn to a low heat; Cover the pan with its lid; Cook over a low heat till ready to use.
11. Transfer the minced fish from the step 7 to a bag; Squeeze it out to form a number of roses.
12. Pour 3 cups of water to a pot; Carefully add the minced fish roses from the step 11; Cook over a low heat till done; Carefully lift the minced fish roses up; Turn off the heat.
13. Pour the sauce from the step 10 over into a serving plate; Arrange the asparagus in the center; Arrange the minced fish roses next; Garnish with the red bell pepper and the chives; Serve immediately.