- 500g hake
- 2 garlic cloves
- Juice of half a lime
- 5g oregano
- 20g evoo
- 2g paprika
- 1 bay leaf
- 5g chopped coriander
- 1 tbsp frying flour
- 1 egg
- 70g mayonnaise
- 30g kimchi juice
First, clean the fish and cut it into bite-sized pieces.
In a bowl, mix the oil, the paprika, the bay leaf, the coriander and the lime juice. Then, pack the fish together with the mixture in our vacuum packing machine.
Leave the mixture in the chamber for 2 hours.
Meanwhile, make the mayonnaise and mix it with the kimchi juice.
After marinating for 2 hours, drain the fish, dry it properly, coat it in flour and fry it in a generous amount of strong oil. Finally, place it onto a paper towel.
In this recipe, the sous-vide helps us to accelerate the procedures and enhance the flavours.