Sunday, 17 April 2022

Korean BBQ Hoki Poki [tm]

NAME: _Korean BBQ Hoki Poki

I invented it so I get to name it and this sounds so 'shonky-Aussie pretending to know Korean' that I knew I had to almost trademark the name... 😁 It was just a recipe that I pulled out of my hat at the last moment and it came out glorious. Do you hate recipe blogs that go into five pages of some ripping yarn before the recipe? So do I - so here's the recipe already. (Oh and a pic... )
Forgot to take a pic before we devoured it...
500 g Hoki fillets (see Notes) 
150 - 200 ml Korean BBQ Sauce
Medium/large brown onion
pinch of powdered ginger
4-5 cloves garlic
3-4 tbsp peanut oil (see Notes)
Salt as per Method
Juice of around 1/2 a lemon

Cut the fillets crosswise into slices about 4-5cm wide and place in a bowl. (I buy frozen fillets and only partially thaw them for this as it gives firmer chunks. Fresh Hoki would also be firm enough for the recipe.) Drizzle the BBQ sauce over and stir pieces about to coat evenly. Return to this periodically as you prepare the rest of the recipe.

Peel and cut the onion into fairly chunky pieces, close to 1cm is good. Peel the garlic cloves and make chunky cubes around 4-5mm by slicing lengthways to that dimension, then cut the slices lengthways and then cut the sticks into cubes. Gently fry the onions until glassy, add the garlic and keep frying until some browning takes place then lift it out and set aside. 

Lift the fish pieces out of the sauce and allow to partially drip off then fry until the sweet BBQ sauce starts to develop light brown spots then add back the onions and garlic, sprinkle the powdered ginger over. Reduce heat, cover with a lid and let cook very gently for ten minutes or just turn off heat and stand for about 20 before serving.
We served it with a fried rice with fresh garden veg, instant winner dinner for three people. 
I use ALDI frozen Hoki skinless Hoki fillets, and about half a pack feeds three people with rice additional. I also only half thaw before proceeding as per method as it results in much finer portions, see Method.

Peanut oil is good but vegetable oil will do. Peanut has a better smoking point and I find it releases out of foods better than most other oils and fries cleaner.


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