Recipe Courtesy of Saravanan Balasubramani at Big Fish
Who knows seafood better than Big Fish? With a whole new look after its reopening in June, the renowned seafood spot off Edmonton Trail in Calgary really is a catch. Want to really impress your guests? Try making Balasubramani’s kimchee aioli, a perfect pairing with any type of seafood!
½ head medium-sized Napa cabbage
¼ cup salt 8 cups (2 L) cold water
6 garlic cloves, grated
1½ Tbs ginger, grated
2 Tbs (30 mL) fish sauce
2 Tbs + 2 tsp (40 mL) Sambal chili sauce
3 green onions, cut into thin strips
500 g Daikon radish, peeled and grated
½ tsp honey
- Slice cabbage lengthwise into six even wedges. Cut each wedge into small strips, removing tough stems.
- Massage cabbage with salt to help with fermentation. Soak salted cabbage in cold water for two hours. Rinse well and squeeze out excess moisture. Dry on paper towels.
- Mix remaining ingredients together in a large bowl. Add cabbage and mix.
- Put everything into a clean glass jar (must be clean!). Saran wrap, and screw lid on tightly. Label and date jar. Store for two days at room temperature for fermentation.
- After fermentation is complete, refrigerate. Keeps for 30 days.
- Mix together 1 cup (240 mL) mayonnaise, 1 cup kimchee, 1 Tbs garlic shallot puree, 1 Tbs lemon juice, and salt and pepper to taste. Serve with calamari, prawns, fish and chips, or any white fish!