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! 

Kimchee Aioli

Ingredients

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

Preparation

  1. Slice cabbage lengthwise into six even wedges. Cut each wedge into small strips, removing tough stems.
  2. 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.
  3. Mix remaining ingredients together in a large bowl. Add cabbage and mix.
  4. 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.
  5. After fermentation is complete, refrigerate. Keeps for 30 days.
  6. For the Aioli:
  7. 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!
http://culinairemagazine.ca/kimchee-aioli/

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