Korean dried fish is one thing my mother would have made once I was a child. Utilizing some smaller vermillion snapper I caught offshore of Destin I made my model of the Korean fish dish Gulbi. Gulbi historically is a salted and dried Yellow Croaker – Jogi (조기). Thought-about a delicacy in Korean tradition it is without doubt one of the hottest species of meals fish in Korea. The salting and drying of the yellow croaker was a means of concentrating the scrumptious taste of the fish in addition to preservation. After which the gulbi could be fried, roasted, grilled, steamed, or stewed and served with some rice and soup.
So whereas the vermillion snapper I had aren’t in the identical household as a yellow croaker, they each are smaller tasty white-fleshed fish. So in idea this could work just about the identical so long as you observe these steps. Moreover, you probably have one other species of small white-fleshed saltwater fish I wager this may work simply as properly with that. Additionally, I need to let you know this can be a course of and can take a couple of week to complete, so be ready to cope with fish chilling in your fish for days if you wish to make this.
Korean Dried Fish Elements
- 4 Complete Small Vermillion Snapper – Scaled, Gutted, and Fins Clipped
- 1 Cup Sea Salt
- 1 Gallon Jar
- 1 Gallon Water
- 1 Lime or Lemon for Garnish
Directions for Korean Dried Fish
First, it is advisable to clear your vermillion snapper. Leaving their heads on, intestine the fish and scale them. Make certain to wash the within totally to get all of the bloodline out of the physique cavity. After which take some kitchen shears and clip off all of the fins. As soon as that’s accomplished it’s time to prep your brine.
1. Put a cup of sea salt into your jar
2. Fill the jar midway with filtered water after which stir to dissolve the ocean salt.
3. Add your vermillion snapper into the jar then replenish the remainder of the jar with filtered water until the vermillion snapper are fully coated.
4. Shut the lid on the jar and provides it a mild shake to assist combine the carry evenly, then put the jar in your fridge to carry for the subsequent 24 hours.
5. As soon as 24 hours of brining has handed, pull your vermillion snapper out of the brine and place onto a wire rack with not one of the fish touching. You need air to have the ability to circulate across the fish so that they dry correctly.
6. Go away the rack of vermillion snapper within the fridge for at the least 4 days and as much as 6 days to dry out. The snapper shall be semi-hard after this drying interval. At this level, the Vermillion Snapper Gulbi is completed. You may freeze no matter you aren’t going to eat instantly and it might be wonderful for a 12 months in your freezer.
Grilling the Gulbi
Get your coals going first until they’re all white and glowing purple. Whereas that’s occurring get your fish grilling basket.
Take your ready vermillion snapper gulbi and place it into the grill basket. You don’t should do something to it, fats within the fish itself will preserve it from actually sticking to the basket and it’s already totally seasoned.
Grill your vermillion snapper gulbi over the coals. Flipping usually as you grill to maintain the prepare dinner even.
Because the vermillion snapper cooks the pores and skin will bubble up and char some as prepare dinner it over the coals. The char is nice, you desire a little bit of char for a smokier taste.
You should utilize a cooking probe to let you know when the fish is totally cooked by. You need the temp probe to learn 145f when caught close to the backbone of the thickest a part of the fish.
As soon as the vermillion snapper gulbi reaches temp you need to serve it instantly sizzling. Reduce a lemon or lime wedge if you would like. I want lime as I really feel it goes higher with the salty and smokey taste higher. Then serve with some white rice, kimchi, and possibly some doenjang-jjigae(soybean paste stew) if have some.
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