"This was one of the popular dishes we did during our latest pop up. It is inspired by a Korean dish called Rabokki.
Rabokki is a popular street food dish commonly sold in snack bars in Korea. The most popular version includes fish cakes, boiled eggs, instant noodles and rice cakes (Duk Boki)
You can replace the fish with any protein of your choice, but we particularly like the idea of using pan fried fish in the stew which makes it a very light stew and can be enjoyed in spring days."
TĀTĀ Eatery Team, @tata_eatery
- 2 pieces sea bass fillet, approx. 200g
- 80g table salt
- 120g caster sugar
- 500g light chicken stock
- 2 tbsp Korean pepper paste (Gochujang)
- 50g turnip kimchi, cut into cubes
- 1 tbsp Kimchi marinade (from kimchi above)
- 1/4 tsp Korean chili powder
- 100g Korean rice cake (duk boki)
- 2pcs spring onions, thinly sliced
To start place the salt and sugar in a bowl and mix well. Sprinkle the sugar and salt mix evenly over both sides of fish fillets. Let it sit in the fridge for 10 mins, then wash off with running water, pat dry and reserve.
We recommend using the Crane S4 Tri Ply Sauté pan. Heat up the pan over a low heat, drizzle a little olive oil, and place the fish fillets skin side down (skin must be dry to avoid sticking). It should start to sear right away with little frying sound. Do not cook the fish if the oil has started to smoke, this will burn the skin.
Let the fish sit in the pan till the skin is crispy. approx. 3 mins. Do not flip the fish, as it will overcook it. Transfer the fish on a chopping board and divide each fillet to 3 pieces. The fish may be slightly undercooked, but don't worry, it will keep cooking in the soup base.
In the meantime, add chicken stock to the pan to deglaze and bring up to simmer, along with the pepper paste, kimchi turnips and kimchi marinade, add Korean rice cakes and cook one minute further. Finally, add the fish fillet portions and remove from the heat and set the pot set aside for a few minutes for the fish to be fully cook yet moist.
Give the pot a gentle stir and transfer the stew into a serving dish. Garnish with thinly sliced spring onion and sprinkle chili powder on top.