Here is an interesting recipe using the cod fish and Gim for its main component of the cuisine with Romesco sauce, made of the healthiest ingredients.
For those who may not be familiar with the term, ‘Gim’ - it indicates dried seaweed in Korean. ‘Gim’ is said to be named after the man whose surname was Kim (pronounced as ‘Gim’ in Korean) when he developed ways to use dried seaweed for consumption. Gim has been one of the most frequently used elements in Korean cooking for years.
This cod dish will bring out the best in the Romesco sauce, which is a nut and red pepper-based sauce originated from Spain that was originally produced to blend well with fish.
Makes 8 servings
- 10 oz plum tomatoes
- 1 ½ oz hazelnut, lightly toasted, cooled
- 1 ½ oz almonds, lightly toasted, cooled
- ½ oz lightly roasted garlic cooled
- 6 slices baguette bread, lightly toasted
- 3 oz canned pimentos
- 1 oz extra virgin olive oil
- 2 sprigs flat leaf parsley
- 2 tsp salt
- ½ ground black pepper
- 6 fl oz mayonnaise
- 5 ½ oz stone-ground rice flour
- 6 oz cornstarch
- ¼ tsp sweet smoked paprika
- 1 whole egg, beaten
- 1 ½ lb cod
- 1 tsp salt
- ½ tsp ground black pepper
- 1 Tbsp fresh lemon juice
- 3 sheets gim
- To make the romesco sauce, char the tomatoes on all sides over a high flame to remove the skins. Set aside.
- Place the charred tomatoes, hazelnuts, almonds, garlic, bread, pimentos, oil, parsley, salt, pepper, and 4 oz ice water in a food processor and puree on a medium speed until smooth, 3 to 5 minutes. Add the mayonnaise to the food processor and puree on low until fully incorporated.
- To make the batter, combine the flour, cornstarch, and paprika. In a separate bowl, mix the egg with 8 fl oz ice water. Add the wet ingredients to the dry ingredient, taking care not to over mix the batter. If not using immediately, store under refrigeration.
- Cut the cod filet into 1 oz pieces.
- Place the cod pieces into a bowl and add the salt, pepper, Dijon mustard, and lemon juice. Toss gently to evenly coat the pieces of cod.
- Cut each sheets of gim into 8 equal pieces. Wrap each piece of cod in one piece of gim. Pierce the piece of fish with a skewer to hold the gim wrapper in place. Repeat with all 24 pieces of fish.
- Fill a large pot or deep fat fryer, heat 1 ½ to 2 qt oil and heat to 350 °F.
- Dip each skewer in the cod batter to evenly coat, allowing any excess batter to drip off. Working in batches, submerge the skewers in the oil frying until the batter turns golden, 3 to 4 minutes.
- If not serving immediately, hold the skewers in a warm oven. Serve 1 skewer per person with 1 fl oz Romesco sauce.
A version of this article and Photo by Korea Agro-Fisheries & Food Tread Corporation, The Culinary Institute of America, and Jc. Chung