This morning I had the distinct pleasure of presenting a wonderful Korean sashimi dish on CBC's Weekend Morning Show with Kerän Sanders.
The sushi quality fish were all from Gimli Fish and I used wild caught Ahi Tuna, Wild Caught Atlantic Salmon and Wild Caught Nova Scotia Scallops. Always ask your fish supplier for Sushi Grade, there may be some in the freezer section as well.
Hway Dop Bap (Korean Sashimi, Pohang region)
Sushi grade fish (tuna, grouper, snapper, etc), enough per person (1/4lb)
Sushi rice, enough for 1 cup cooked per bowl
Korean dipping sauce (below)
Side dishes (kimchis, fried mushrooms, chopped green onions, etc.)
Basket of lettuce leaves (Boston bib, romaine)
Basket of fresh herbs (cilantro, mint, basil, etc)
In each bowl, place rice, sliced fish, cucumber, carrot, and daikon. Stir in desired amount of dipping sauce. Make wraps with lettuce leaves, ingredients in bowl and fresh herbs.
Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste available at Sun Wah, Oriental Market and an excellent Korean grocery on Wellington and Beverly in Winnipeg)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped
Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.