SSAMJANG SABLEFISH with KIMCHI YAKI UDON

Recipe courtesy of Chef Ian Driscoll

Alaska sablefish shines with this Korean ssamjang glaze

INGREDIENTS

Sablefish

• 5 oz Alaska sablefish

• Ssaamjang

• Kimchi

• Udon

• Scallion

• Sesame seeds

• Neutral oil

  
  

  Ssamjang

• 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 avocado oil

Preparation

1. Mix glaze

   Mix all ingredients in bowl and allow to rest for 2 hours to bloom the alliums.

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.

3. Cook udon

   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.

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.