Tteokgalchi with Orange Sauce
Tteokgalchi with a Refreshing Orange Sauce
Cutlassfish is packed with essential amino acids, vitamins, and minerals, making it a highly nutritious fish. It’s versatile and can be prepared in various ways, such as grilling, braising, or stewing. This recipe creatively modifies the popular tteokgalbi (rib patty) to feature cutlassfish, complemented by a zesty orange sauce that cuts through any richness, making it more accessible and enjoyable for everyone. It’s a healthy, simple-to-make dish using readily available ingredients.
Ingredients- 150g Cutlassfish fillet
- 50g Korean angelica tree leaves (chamnamul)
- 5 Tbsp Peas
- 5 Tbsp Baked beans
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame oil
- 20g Salt (or to taste)
- Pinch of black pepper
- 1 Orange
- 6 cloves Garlic
- 1 Potato (medium-sized)
- 3 Almonds
- 10g Honey (or to taste)
- 2 tsp Lemon juice
- 3 Tbsp Flour
- 2 tsp Sesame seeds (ground)
- 5g Green onion
- 2 tsp Fish sauce
Cooking Instructions
Step 1
1. **Prepare the Tteokgalbi Mixture:** Lightly blanch the peas and baked beans, then drain them. 2. In a bowl, combine the blanched peas and baked beans with 3 Tbsp flour, 1 egg (optional, adjust for consistency), a pinch of salt, a pinch of pepper, and 3 finely chopped almonds. 3. Mash and mix the ingredients thoroughly to form the tteokgalbi mixture. 4. Heat oil in a pan over medium heat. Spread the mixture thinly and cook until golden brown on both sides. Cut into rectangular portions once cooked.
Step 2
1. **Make Potato Puree:** Peel the potato and cut it into bite-sized pieces. Boil in water until tender. 2. Once cooked, finely mash or sieve the boiled potato while still warm to create a smooth puree. Ensure there are no lumps for a silky texture.
Step 3
1. **Prepare and Season the Fish:** Fillet the cutlassfish (butterfly cut) and pat it dry thoroughly with paper towels. 2. Clean the fish bones, remove the innards, and simmer them with a piece of green onion, 1-2 cloves of garlic, and a pinch of salt to create a fish stock. This stock will add depth of flavor to the sauce and mixture. 3. Season the dried cutlassfish fillets with salt and pepper. Grill or pan-fry until golden brown. 4. In a blender, combine the cooked cutlassfish, blanched Korean angelica tree leaves (discard stems), mashed potato puree, salt, pepper, and 1 Tbsp of the prepared fish stock. Blend until smooth. 5. Shape the blended mixture into small logs or patties (similar to tteokgalbi) and pan-fry again until nicely browned and cooked through.
Step 4
1. **Make the Orange Sauce:** Peel the orange and cut the segments into bite-sized pieces. 2. In a saucepan, combine the orange pieces, honey, thinly sliced garlic, and 1-2 Tbsp of the fish stock. Simmer gently over low heat until the orange flavor has infused into the sauce. 3. Once simmering, transfer the sauce to a blender and blend until very smooth for a velvety consistency.
Step 5
1. **Prepare the Korean Angelica Salad:** Wash the Korean angelica tree leaves thoroughly. 2. Trim off any tough stems, using only the tender leaves. 3. In a bowl, combine the leaves with 1 Tbsp sesame oil, 1 tsp soy sauce (or fish sauce), 1 tsp fish sauce, 2 tsp ground sesame seeds, 1 tsp gochugaru, and a pinch of pepper. Gently toss to combine. Avoid overmixing to prevent a raw taste.
Step 6
1. **Plating:** Arrange the prepared orange sauce tteokgalchi, Korean angelica salad, and the cooked tteokgalbi patties attractively on a plate. Create a visually appealing presentation by arranging the components harmoniously.
