Korean Sablefish Soup

Chef Han brings his unique style to his Vancouver group of restaurants…Seoul food inspired by Vancouver’s bounty. Visit any one, or all, of Kosoo Group of Restaurants’ and you will learn that no matter the concept, the menus are pleasing to all and sundry.

Chef Han, as always, was kind enough to share one of his secret recipes, his very popular Sablefish Soup. Made with Canadian Sablefish raised in the pristine waters of Kyuquot Sound, and authentic Korean Tteokbokki (rice cakes) and Eomuk (fish cakes).

This silken Sablefish, fragrant broth, and fresh greens are simmered in culinary harmony…can you think of anything better during this cold and bitter Vancouver weather?

Korean Sablefish Soup ala Chef Han

Serves: 2  
Prep Time: 20 Minutes  
Cooking Time: 20 Minutes

INGREDIENTS

Brine:

2 fillets Gindara Sablefish (160 g total)

200 ml water

200 ml Soy Sauce

100 g sugar

Broth:

1 small piece kelp

20 g dried anchovies

150 ml water

Soup:

20 g Korean rice cakes

20 g Korean fish cakes

20 g baby Bok choy (2-4 heads)

1 lemon wedge

INSTRUCTIONS

For the brine: In a large bowl, mix together the water, soy sauce and sugar. Submerge the fillets in the liquid, cover and set aside to brine for 1 hour.

Preheat oven to 400°F. Remove the fish from the brine and place in an oven-proof pan. Bake, skin side down, in the oven for 20 minutes.

Make the broth: Bring the kelp, anchovies and water to a gentle simmer. Continue simmering for 10 minutes. Remove the pot from the stove, and strain the clear broth into another pot. Discard the kelp and anchovies (or save for other uses).

Make the soup: Bring the clear broth to a simmer again. Add the rice cakes and fish cakes, stir well to avoid the cakes sticking to the bottom of the pot. Simmer until soft and fluffy (about 10 minutes). Add the Bok choy and bring to a simmer again.

Remove the fish from the oven.

Divide the broth into two soup plates. Place the fish atop of the broth.

Serve immediately.

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