Grilling and BBQ
Grilled pointed cabbage with romesco sauce
Sounds quite special and absolutely delicious: Marinate pointed cabbage with syrup, then grill it...
Miso is ideal for turning fish on the grill into an irresistible delicacy. But acidity and sweetness are essential as well!
|Ingredients (4 servings)|
|60||ml||Sake or Shaoxing wine or dry sherry|
|1||large salmon fillet, about 700 g (or other fish fillets of your choice)|
|150||ml||peanut oil (or any other flavorless vegetable oil)|
|Kimchi, well-drained, 2 tablespoons of the brine reserved|
|Crispy salad leaves for serving|
|Finely chopped spring onions (scallions) for serving|
|2||teaspoon(s)||black sesame seeds for garnish|
- Bring Almdudler and Sake to a brief boil, then stir in the miso until well dissolved. Rub the fish fillet on both sides with the paste and marinate in the refrigerator for 24 to 48 hours in a sealed freezer bag (or well wrapped in plastic wrap).
- Mix the egg yolk and mustard, then slowly pour in the oil while continuously whisking until a thick mayonnaise forms. Alternatively, use store-bought mayonnaise. Stir in the Kimchi brine.
- Prepare the grill for direct grilling. Grill the fish first on the skin side, then on the flesh side until it has a nice color and is still slightly raw inside, about 2 to 3 minutes per side. Let it rest off the heat to finish cooking.
- Serve with crispy salad leaves, chopped spring onions, Kimchi, and Kimchi mayonnaise. Wrap some fish in a salad leaf, garnish as desired, sprinkle with sesame seeds, and enjoy with your fingers.