Cured Trout Ssambap
Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura
Chefs Peter Cho and Scotty Iijima of Toki | Portland, OR
Adapted by StarChefs | July 2023
INGREDIENTS
Daikon Pickles:
Radishes, peeled and diced
Sugar
Rice vinegar
Cured Trout:
1 whole trout, broken down into 2 fillets with the belly still on
Salt
Charred Shishito-Gochugaru Mayonnaise:
100 grams shishito peppers
1 quart neutral oil
200 grams coarse ground gochugaru
1 quart of your favorite mayonnaise
Lemon juice
Salt
Ground black pepper
To Assemble and Serve:
Steamed rice
Sushi rice vinegar
Ikura
Tobiko
Nori, toasted with olive oil and salt
METHOD
For the Daikon Pickles:
Place radishes in a nonreactive container. In a mixing bowl, combine 3 parts sugar, 2 parts water, and 1 part rice vinegar. Mix until sugar has dissolved. Pour brine over radishes. Let sit overnight.
For the Cured Trout:
On a work surface, coat each side of the trout in salt. Let cure 1 hour. Rinse trout, and pat dry with a paper towel. Remove skin and dice into small cubes. Set aside.
For the Charred Shishito-Gochugaru Mayonnaise:
In a sauté pan over medium-high heat, char shishito peppers on all sides. Remove stems and mince. Set aside to cool. In a saucepan over medium heat, bring oil to 200°F. Add gochugaru, stirring frequently. Fry until aromatic and oil has turned a deep red color. Strain and reserve oil and gochugaru separately. Set aside to cool. In a mixing bowl, combine minced pepper, gochugaru, and mayonnaise. Season with lemon, salt, and pepper. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
In a mixing bowl, season rice with vinegar. On a serving plate, use a ring mold to create a bed of seasoned rice. In a mixing bowl, toss to coat Cured Trout, a handful of Daikon Pickles, and desired amount of Charred Shishito-Gochugaru Mayonnaise. Place trout mixture on top of rice. Top with ikura, followed by a small amount of tobiko. Garnish with more Daikon Pickles and serve with toasted nori.
