Name: Gochu-Butter Fish & Crispy Potato Rice with Ginger-Herb Egg Cloud
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion (Korean + French technique + Japanese rice sensibility)
Ingredients: 280 g Short-grain rice (or sushi rice), rinsed; 420 ml Water; 300 g Yukon Gold potatoes, small dice (8–10 mm); 2 tbsp Neutral oil (canola/grapeseed); 1.25 tsp Kosher salt; 4 cloves Garlic, finely grated; 25 g Ginger, finely grated; 60 g Unsalted butter; 2 tbsp Gochujang; 1.5 tbsp Soy sauce; 1 tbsp Honey or brown sugar; 1 tbsp Rice vinegar; 1 tsp Toasted sesame oil; 600 g Fish fillets (cod, halibut, or sablefish), skinless; 3 each Eggs, separated; 3 each Scallions, thinly sliced; 25 g Mixed soft herbs (cilantro + dill + chives or perilla if available); 2 tsp Toasted sesame seeds; 0.5 tsp Black pepper

Chop-Chop

Gochu-Butter Fish & Crispy Potato Rice with Ginger-Herb Egg Cloud | Chop-Chop

Ingredients

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Ingredients

Preparation

Method

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