Cantonese-Inspired Filet-O-Fish Sandwich
Ingredients: cod, shrimp, garlic chives, ginger, cornstarch · 50 min cook time · 650kcal · ₩34,600
Ingredients
500g cod, 340g shrimp, 30g garlic chives, 30g ginger, 30g cornstarch, 20g lard, 5g salt, 5g sugar, 3g MSG, 3g white pepper, 10ml sesame oil, 50g scallions, 30g garlic, 30g long green chilies, 50g pickled mustard greens, 200ml neutral oil, 150g mayo, 50g pickles, 1ea lemon, 20g cilantro, 2ea potato rolls, 2ea American cheese, 100g panko, 2ea eggs
Instructions
1. Cut cod and peeled shrimp into manageable pieces and process separately in a food processor until a tacky, fibrous paste forms.
2. Season the fish and shrimp paste with garlic chives, ginger, cornstarch, lard, salt, sugar, MSG, white pepper, and sesame oil. Mix and slap the paste into the bowl to build bounce.
3. Spread the paste into a flat, even layer and freeze until set for easy handling.
4. Blitz scallions, ginger, garlic, long green chilies, and salt in a food processor, then pour hot neutral oil over the aromatics to gently cook them. Fold in pickled mustard greens once cooled.
5. Make the tartar sauce by combining mayonnaise, strained ginger scallion mixture, chopped pickles, lemon zest and juice, chopped cilantro, salt, and MSG.
6. Portion the frozen fish paste into patties. Dredge each patty in cornstarch, dip in beaten eggs, and coat thoroughly with coarse panko.
7. Fry the breaded fish patties in hot oil for about 4 minutes until golden brown and crispy.
8. Toast mayo-spread potato buns, place a full slice of American cheese on the bottom bun, top with the hot fried fish patty, add a generous amount of ginger-scallion tartar sauce, and finish with the top bun.
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