My Father from his recent trip to Korea got me two tubs of Korean pastes. One was the traditional Gochujang with is a red chilli paste and the other was Ssamjang which is a black bean paste.
The pastes by themself are very strong. So I marinated some Sea Bass fillets in the two pastes and cooked them in the oven with some thinly sliced ginger and garlic slices. The sugars the the pastes caramelized beautifully in the oven and candied the ginger and the garlic and the fish was cooked to perfect. It was a simple dish but with a complex mix of flavours. I would definitely make it can. It would work great with chicken or prawns too.
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