Let me start by saying I am NOT a chef.
I actually didn’t really like cooking. It took too much time mostly. At the time, I was working pretty long hours and so when I’d finish working at 8:30 or 9 pm, the last thing I wanted to do was spend an hour cooking.
So I ate out. A LOT. And my waistline grew while my wallet shrunk considerably.
I started by buying Snap Kitchen meals. I could microwave them easily at 9 pm and it was relatively healthy. But it didn’t really help my wallet. It was actually worse than eating unhealthy in terms of finances.
Then I found Home Chef. [Get $30 off if you sign up at my referral link.]
Now, Home Chef isn’t cheap – let’s be honest. But it’s a lot healthier than eating out, I can spread out the servings to really be 3 or 4 (instead of the 2 they promise) which makes it a bit more cost-effective, and it’s getting me into a cooking habit. And surprise…
… I ACTUALLY DON’T MIND COOKING!
Of course, I throw on some good music (digging Chris Botti right now) and pour a glass of wine while I do it, but I really don’t mind cooking.
The very first meal I made is still one of my favorites. Bo Ssam Korean Fish Cakes with Pickled Shallots and Slaw.
The thing I’m most proud of? I pickled the shallots MYSELF. A month ago I never would have thought those words would come out of my mouth.
Without further ado, here is the recipe.
Ingredients for Bo Ssam Korean Fish Cakes:
1/3 cup Mayonnaise
1/4 oz. Cilantro
2 Tilapia Fillets
1 Shallot
2 fl. oz. Seasoned Rice Vinegar
2 tsp. Gochujang Red Pepper Paste
1/4 cup Panko Breadcrumbs
2 tsp. Chopped Ginger
8 oz. Slaw Mix
Olive Oil
Salt
Pepper
Cooking Spray
Cooking Instruments:
Baking sheet, 4 mixing bowls, large non-stick pan, foil
TO NOTE: Contains eggs, wheat, soy, fish (tilapia)
Bo Ssam Korean Fish Cakes Cooking Instructions:
Before you cook:
Preheat over to 375 degrees
Prepare a baking sheet with foil and cooking spray
STEP 1: Roast the Fish
Pat tilapia fillets dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place tilapia on prepared baking sheet and drizzle with 1/2 tsp. olive oil. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Carefully, transfer to a mixing bowl and let cool 5-10 minutes.
While tilapia roasts, prepare ingredients.
STEP 2: Prepare Ingredients and Pickle Shallots
Peel and halve shallot. Slice halves into thin strips.
Stem and mince cilantro.
Combine shallot and seasoned rice vinegar in another mixing bowl. Set aside to pickle at least 10 minutes.
Combine half the mayonnaise (reserve remaining for fish cakes) and gochujang (to taste) in another mixing bowl.
STEP 3: Form and Cook the Fish Cakes
Once tilapia has cooled, use two forks to lightly pull fillets into shreds.
Add panic, remaining mayonnaise, ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper to fish. Mix together until it forms a slightly sticky mixture.
Form mixture into four fish cakes, 3/4”-thick
Heat 1 1/2 tsp. Olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side.
Remove from burner.
STEP 4: Dress the Slaw
In another mixing bowl, combine salt mix, 1 tbsp. Pickling liquid, 2 tsp. Olive oil, and a pinch of salt and pepper.
STEP 5: Finish the Dish
To plate, spread mayonnaise-gochujang sauce on a plate and top with fish cakes.
Garnish with pickled shallot (to taste) and remaining cilantro.
Let me know how they turn out for you!
Enjoy!
*Recipe provided by Home Chef.
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