Tapioca chips, smoked catfish and kimchi cucumbers
1 serving
120 minutes
The recipe was shared with us by the chef from the Red Wall restaurant for the O2 festival menu.
1
Dissolve 100 grams of salt in 1 liter of water.
- Tapioca: 60 g
2
Soak the catfish fillet in a salt solution for 30 minutes.
- Catfish: 1 piece
3
Smoke the catfish to 50 degrees using the hot method on a skewer.
4
Bring the fish broth to a boil, add the skin of smoked catfish, and blend.
- Smoked catfish skin: 60 g
5
Boil tapioca in boiling water and let it steep until ready. Mix with the broth and catfish mixture.
- Tapioca: 60 g
- Fish broth: 500 ml
6
Spread the tapioca mass evenly on a silicone mat and dry it in a warm place.
7
Fry in hot oil, dry with a towel, and store in a tight container with a lid.
8
Prepare a sauce from roasted garlic. Roast the garlic in its skin until done at 180 degrees.
- Garlic: 100 g
9
Blend garlic, yolk, salt, sugar, lemon juice, mustard, and hondashi. Slowly pour in 200 grams of sunflower oil. Mix well. The sauce is ready.
- Garlic: 100 g
- Egg yolk: 20 g
- Lemon juice: 8 ml
- Mustard: 20 g
- Hondasi dry broth: 5 g
- Sunflower oil: 250 ml
10
Slice the pickled cucumbers into 2 mm thick slices. Add chili pepper, 50 grams of sunflower oil, kimchi sauce, and let marinate for 1 hour.
- Sunflower oil: 250 ml
11
Slice the smoked catfish and mix it with a sauce of garlic and kimchi cucumber slices.
- Catfish: 1 piece
12
Add green onions and pickled onions.
13
Place on tapioca chips and fish skin.
14
Add a mix of fresh greens. Serve.