Here is a recipe with a little bit of french mixed with korean flavors.   I have been on a Asian kick the last few days with the new addition of local supermarket H-Mart that is heavy on korean ingredients.  One of those ingredients is fermented black bean paste.  I was introduced to fermented black beans probably 20 years ago but in the dried form.  I have never seen the fresh fermented paste that has an amazing strong flavor of fermented bean goodness.  This was the starting point for this dish.  Black bass is a light and flaky fish that is easy to pair with these flavors.  Here is the recipe I hope you enjoy it!

1 1/2 lb of Black bass cut into 4 oz pieces 

12 oz of cooked udon noodles or similar flat noodle
3 tbsp of fermented Korean black bean paste
1 tsp of korean chili flakes
3 tbsp of soy
1/3 cup water
2 tbsp sesame oil
1 tbsp of garlic minced and ginger
1 cup carrots julienned
2 cups of cabbage julienned
1/2 cup of cucumber julienned
6 oz of maitake mushrooms 

Hollandaise See recipe

Fish Broth
4 fish carcasses
1/2 cup of miso
3 tbsp of soy sauce
1 oz of bonito
1 kombu (optional)
1 tbsp of sambal
2 tbsp gouchjang
1/2 fennel
2 oz of dried shiitake mushrooms
1 onion
2 carrots
3 stalks of celery
6 cloves of garlic
2 bay leaves
10 cups of water
Splash of vinegar, soy, and salt to finish 

Micro cilantro for garnish

For the fish broth,

Have your butcher fillet the black bass, if you don't know how.  Then cut the collar of the fish off and reserve for another use.  Take the gills out and discard.  Then take the whole fish and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy)  Then place the bones in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep flavor profile.  Strain out and discard the contents.  Adjust the seasoning with vinegar, soy, and salt if need be.    Set aside and keep warm

For the hollandaise,

Place egg yolks and white wine into a stainless steel bowl.  Place over a double boiler or a pot with a little water in it simmering.  With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled.  Take the bowl off the heat.  Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl).  Slowly pour in the butter, a ladle at a time stirring constantly.  Season with salt and lemon juice.  Keep in a warm place.  

To finish,

In a large saute pan add 2 tbsp of olive oil on medium heat.  Season fish with salt on each side and place skin side down in the pan.  Cook for 5 minutes on skin side.  Meanwhile in another large saute pan add sesame oil, ginger, and maitake mushrooms. Cook for 2 minutes and then add cabbage and cook for another 3 minutes.  Add garlic and carrots, cook for 1 minute then add soy, water, black bean paste, and noodles.  Cook for 2-3 minutes, finish with cucumber and chile flakes.  Add the noodles to the bowl.  Add a spoonful of hollandaise over the noodles.  Add the fish broth to the bowl.  Take the fish out of the pan and place on top of the noodles.  Garnish with micro cilantro.  

blackbass hollandaise.jpg

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