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Chef
David Padilla
Bo ssam, also doing business as bossam, is a traditional Korean dish of pork belly and spices… what, you thought the word “fish” would appear somewhere in that sentence? Well, that ain't the tradition, my friend! But while we respect tradition, why hew the line on musty have-tos when you can reinvent? Take tilapia, bind it together with traditional flavors like ginger and cilantro, and form into a light and delightful fish cake. Serve it on a lip-smacking sauce of mayo and gochujang (also from Korea), with slaw on the side and pickled shallot on top. Tradition? That's something for fiddlers on roofs to crow about. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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In Your Box(serves 2)
Info
12oz.Tilapia Fillets8oz.Slaw Mix
Info
⅓cupMayonnaise2fl. oz.Seasoned Rice Vinegar1Shallot
Info
¼cupPanko Breadcrumbs
Info
6Saltine Crackers1Tbsp.Minced Ginger
Info
2tsp.Gochujang Red Pepper Paste¼oz.CilantroDue to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Đang xem: Bo ssam korean fish cakes recipe
Nutrition(per serving)gqRV7EqE
Calories
620
Carbohydrates
33g
Fat
37g
Protein
39g
Sodium
1440mg
Recipe StepsYou Will NeedOlive OilSaltPepperCooking Spray1Baking Sheet4Mixing Bowls1Large Non-Stick PanBefore You Cook
Turn oven on to 400 degrees. Let preheat, at least 10 minutes
If using any fresh produce, thoroughly rinse and pat dry
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: mayonnaise, cilantro
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |Seafood 145° F |Chicken 165° F |Ground Beef 160° F |Ground Turkey 165° F |Ground Pork 160° F
1Roast the Fish
Pat tilapia fillets dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Place tilapia on prepared baking sheet.Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.Transfer tilapia to a mixing bowl and let cool, 5-10 minutes.While tilapia roasts, prepare ingredients.
2Prepare Ingredients and Pickle Shallot
Peel and halve shallot. Slice halves into thin strips.Stem and mince cilantro.Combine shallot and seasoned rice vinegar in another mixing bowl. Set aside at least 10 minutes. Reserve pickling liquid.Combine half the mayonnaise (reserve remaining for fish cakes) and half the gochujang in another mixing bowl. Taste, and add more gochujang if desired. Set aside.
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3Form and Cook the Fish Cakes
Once tilapia has cooled, lightly shred fillets into bite-sized pieces.Coarsely crush crackers.To bowl with tilapia, add panko, remaining mayonnaise (reserve 1 Tbsp. for slaw), crackers, ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper. Stir until a slightly sticky mixture forms.Form into four fish cakes, 3/4″-thick. Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side.Remove from burner.
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4Dress the Slaw
In another mixing bowl, combine slaw mix, remaining mayonnaise, 2 tsp. shallot pickling liquid, 1/2 tsp. olive oil, and a pinch of salt and pepper. Set aside.
5Finish the Dish
Plate dish as pictured on front of card, serving fish cakes on mayonnaise-gochujang sauce. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!