Recipe for Korean Fish Parcels
Korean Fish Parcels Extract from Fearless Food © Lynda Booth 2017 Cooking fish in a parcel ensures that all the flavours are trapped inside as the fish steams.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.
Cooking tools:
- Kitchen scale
- Grill
- Skewer
- Butcher's twine
- Oven
- Chef's knife
- Cutting board
- Kitchen shears
- Mixing bowl
- Measuring spoon
- Spoon
- Baking sheet
- Parchment paper
- Paper towel
- Mason jar
- Refrigerator
- Plate
Ingredients
- 120g courgette
- Half a small onion
- 4 spring onions
- 1 red pepper
- 60g carrot
- 1-2 green chillies
- 4 slices lime, cut in half
- 80g baby spinach
- 4 x 150g hake, cod, brill or turbot, skinned
- ¼ tsp black sesame seeds
- 100g Kikkoman soy sauce
- 20g sugar
- 1 tbsp gochugaru or 1 tsp chilli powder
- 40g shallot, diced very finely
- 2 spring onions, sliced finely
- 2 tsp sesame seeds
- 40g water
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