Nong-eo Hoe

About the dish

Sea bass lives mostly in shallow seas near land; gray-tinged blue-green in color, it has a large mouth, a hard bone in the upper jaw, and many small scales all over.

Key ingredient

Sea bass (nong-eo) — a summer tonic white fish rich in quality protein; easy to digest, suited to recovery and convalescent diets; rich in vitamins for restoring vigor. In season summer; from the West and South coasts.

Ingredients

Sea bass 2kg (1), crown daisy 40g, green chili 30g (2), red chili 15g (1), perilla leaves 15g (8), garlic 20g (4 cloves), sesame oil, sesame-salt · Cho-gochujang: gochujang 4 tbsp, soy sauce ½ tbsp, vinegar 2 tbsp, sugar 2 tsp, garlic juice 2 tsp, ginger juice 1 tsp, pine-nut powder 2 tsp

Simple recipe

1. Bleed a fresh sea bass, scale from tail to head, remove all innards, rinse under running water, and wipe dry inside and out.
2. Cut off the head, fillet into top and bottom, and remove the skin.
3. Cut out the fine center bones in a V to make four neat fillets; lay the knife flat to slice thin, then julienne.
4. Toss the julienned fish lightly with sesame oil and sesame-salt.
5. Wash and drain the crown daisy; slice the garlic thin (0.2-0.3cm) and the chilies diagonally (0.3cm), then rinse.
6. Line a plate with perilla leaves, arrange the fish, and garnish with crown daisy, chili and garlic; serve cho-gochujang on the side.

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