Seared Ta’ape with Fermented Garlic Sauce

By Kristene “Banchan” Moon from The Pig and The Lady

Serves 4

Ingredients

Banchan’s dad’s fermented garlic sauce:

*Make 1 week ahead

1 cup shoyu

1 cup (about 40 cloves) garlic, minced

1 cup green onion, sliced thin

1 Tbsp sugar

1/2 tsp sesame oil

2 Tbsp sesame seeds

1/4 cup Korean chili flakes

Seared taʻape:

*Prep 2 days ahead

4 whole ta’ape, scaled

Brine: ⅓ cup kosher salt + 1 quart of water + 2 cups ice

TT kosher salt

As needed AP flour (enough to coat fish liberally)

½ cup canola oil

4 lemon wedges

Directions - See “How To” video below!

Mix together all of the ingredients for the fermented garlic sauce and let sit at room temperature for 5 days to ferment.

Remove the fins of the taʻape using kitchen shears.

Using a sharp knife, cut in from the back down to the belly, do not penetrate the bottom of fish

Cut head in half, making sure to not cut through the bottom lip of mouth, but do cut through the top lip.

Open fish up and cut out spine with scissors. Remove the guts, gills, rib cage, and pinbones.

Rinse very thoroughly in water and soak in brine for 20 minutes.

Let dry in refrigerator, skin side up for at least 48 hours.

Using a very sharp knife, score the fish making parallel ¼"deep cuts spaced ½" apart from end to end on both sides.

Season fish liberally with salt on both sides.

Dredge the entire fish in flour making sure not to miss any spots! This helps to ensure a nice crust on your fish.

In a large pan, heat the oil on high heat.

When the pan is hot enough, just before smoking point, add your fully dredged fish to the pan and drop your heat to a medium. BE CAREFUL PLEASE.

Let cook for about 1 ½ - 2 minutes on medium heat, then flip. Your fish should be golden brown

Let cook for about 1 ½ - 2 minutes on the other side

Transfer fish out of the pan and onto paper towels on a plate to get rid of excess oils.

Serve with fermented garlic sauce and a wedge of lemon.

Recipe edited by Sarah Burchard