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2 cups watercress
2 cups butter lettuce
½ cup Shaved carrots
3-4 ounces leftover snapper from Snapper in Packets with Squash, Date, and Lemon Compote (click here for recipe)
Toss watercress (tough ends trimmed), lettuce, and carrots with dressing until evenly coated. Top with snapper.
Recipe by Sara Dickerman
Photos by Danny Kim
Calories (kcal) 240 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 55 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 34 Sodium (mg) 300
Haemul Jeongol (Spicy Seafood Hot Pot)
It has been bitterly cold around here over the last few days, and it&rsquos snowing again today. Luckily, it&rsquos Presidents Day holiday in the U.S., so I don&rsquot have to leave the house!
Cold winter days call for warm comforting soups or stews. This seafood hot pot (haemul jeongol, 해물전골) is a family favorite. It&rsquos hearty, spicy, packed with savory and briny flavors, bubbling hot, and visually appealing! I make this dish every time my children come home. I cook it at the table over a portable grill which adds fun to the ordinary dinner table. Everyone gathers around the table, patiently watching the hot pot cooking with watering mouths, and then takes his or her own portion in a small bowl directly from the pot.
Jeongol is a type of Korean stew (jjigae, 찌게). The difference between jeongol and jjigae is subtle in some cases, but jeongol tends to be more elaborate. The ingredients are typically arranged nicely in a wide, shallow pot for an eye-catching visual appearance, and the pot is usually cooked at or by the table. This is the way the dish was prepared for wealthy and royal families in the past.
Haemul jeongol is made with an assortment of seafood. It&rsquos totally versatile so you can use any kind or combination of seafood. I generally use a combination of crabs, shrimp, clams, mussels, squid, octopus, and firm white flesh fish, depending on what I have in the freezer. Occasionally, I also throw in lobsters or scallops as a special treat. Whatever seafood you use, make sure you use lots of it!
The vegetable ingredients in this recipe are what I typically use, but you can modify with ingredients you can easily find or already have in the fridge. Although I use anchovy broth as a soup base for depth of flavor, water will be okay too as all the seafood in the recipe will impart lots of flavor to the broth.
The prepared pot will initially look very full, but the ingredients will cook down significantly. Also, you don&rsquot have to load up all the ingredients at once. You can add more as you cook or take some out to eat. Most ingredients in this recipe don&rsquot take long to cook.
Fish + seafood
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Diana is an avid home cook and foodie with a passion for Southern and regional cooking and food history. She has been writing for The Spruce Eats since 2017, but has been developing new recipes and writing about food since 1996.
Last year, 600,000 people made her sweet potato casserole for the holidays (and that&rsquos just one of nearly 4,000 published recipes).
She&rsquos the author of two cookbooks, "Guide to Southern Cooking" and "The Everything Southern Cookbook."
Danilo was a professional chef for over 15 years. He has written about food and cooking over a decade. He has been writing for The Spruce Eats since its launch in 2017.
After graduating from culinary school at Los Angeles Trade-Technical College, Danilo honed his skills cooking in upscale restaurants and a high-end catering company before launching his personal chef business&mdashwhich specialized in gourmet dinner parties&mdashin 2004.
Vidya Rao is a freelance writer and culinary enthusiast with over a decade of experience.
She was previously the editorial lead for Uber Eats, where she developed a series about immigrant chefs that received over 40 million video views. Prior to that, she was the senior food editor at The TODAY Show, where she interviewed chefs, developed the food vertical, and produced videos, leading her to attend culinary school. After culinary school, she spent a year working in New York City restaurants.
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In her 12 years of professional cookbook writing and recipe development experience, she has published over 900 recipes and two books about cocktails.
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
She trained at the Ritz-Escoffier Ecole de Gastronomie in Paris and Manoir aux Quat' Saisons in Oxford under renowned chef Raymond Blanc. She has served as the food and wine editor at Yorkshire Life Magazine and was restaurant critic for the Yorkshire Post newspaper for more than 20 years.
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Sautéed Onion and Yogurt DipThis recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for Sautéed Onion and Yogurt Dip »
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IN THE 17TH CENTURY, KOREA
Even as South Korea modernizes and its people adopt Western dining habits-even with Wendy`s and Burger King outlets dotting Seoul-the native cuisine remains intact.
Visitors to the Olympic Games, which opened in Seoul last week, will find that the dishes served in restaurants and homes are based on recipes hundreds of years old, the cuisine of a culture that dates back 5,000 years.
This cuisine is spicy, primarily because in the 17th Century the Koreans discovered red pepper.
''The Chinese and the Japanese were introduced to red pepper around the same time, but it was the Koreans who took pepper and ran with it,'' said Dr. Laurel Kendall, a curator in the department of anthropology at the American Museum of Natural History in New York.
It is red pepper-together with ginger, garlic, green onions, soy sauce, sesame oil, sesame seeds and sugar-that gives many Korean meat, seafood and vegetable dishes their distinctive hearty flavor. In the course of a typical five-dish meal, all those spices will be represented.
But the diversity of Korean cuisine depends on more than spices and such varied cooking techniques as grilling, boiling, frying, steaming and braising. It derives from the sheer variety of ingredients Korean chefs use, even in the United States.
South Korea, about the size of Portugal, occupies the southern half of a peninsula sandwiched between the Yellow Sea on the west and the Sea of Japan on the east.
From these seas come 75 varieties of fish, including corvina, croaker, pollack, red snapper, mackerel and anchovies. There also are 20 kinds of shellfish, among them oysters, clams, crabs, mussels, shrimp, abalone and conch.
In southernmost Korea, where the food is particularly salty and spicy, people dry and salt tiny shrimp and anchovies and sometimes cook with a shrimp or anchovy sauce instead of soy sauce, said Keum Dong Kong, chef at Woo Lae Oak Restaurant in New York City.
Seafood specialties include rich, spicy stews, Korean versions of the French bouillabaisse. Made with crabs, pollack or octopus, these stews are flavored with the full panoply of seasonings, including red-pepper paste and fresh red and green peppers.
Fish and shrimp also may be dipped in flour, then in beaten egg and fried in a few tablespoons of oil until they are golden.
Another typical dish is a salad of raw fish tossed with watercress,
cucumbers and white radishes, seasoned with a spicy dressing of sesame oil, sugar, vinegar and pepper paste, then topped with pine nuts. The result is far more robust than sashimi, the plain raw fish favored by the Japanese.
Whether Koreans began to eat raw fish before or after the Japanese occupied their country from 1910 to 1945 is open to debate.
''We only began to eat fish raw when the Japanese occupiedKorea,'' said Sang Hun Lee, the chef and owner of Kong Nam Restaurant in Los Angeles, where he serves both Korean and Japanese food.
But Kong, of Woo Lae Oak, said, ''We have always eaten raw fish because the sea is around us, but we eat our raw fish marinated in the sauce.''
South Koreans also like chicken, pork and game. One dish calls for tiny meatballs of pheasant seasoned with garlic and ginger to be sauteed and served atop a bowl of cold noodles in broth. Chicken may be braised with chestnuts or steamed, shredded and tossed in a salad, while pork typically is stir-fried with vegetables or stewed.
To most South Koreans, however, meat means beef. Few parts of the steer go uneaten. There are bulgogi, the famous Korean barbecue of marinated beef lavishly strewn with toasted sesame seeds or skewers of beef, rice cakes and peppers, or braised beef ribs cooked with carrots and gingko nuts.
All parts of the animal, including tripe and oxtails, are turned into soups. Steak, liver, kidneys and tripe may be eaten raw as well as cooked. Raw steak sliced fine is mixed with spices and garnished with pale slivers of a Korean pear that is crisp as an apple. As with steak tartare, its Western counterpart, the meat is topped with a raw egg.
Ginseng root, while used primarily as a medicine, also is used as an ingredient in some recipes for skewered barbecued beef, boiled chicken and other dishes.
The number of meat or fish dishes increases with a person`s wealth, but for all South Koreans the basics in every meal of the day are rice, a soup of vegetables in a beef or chicken stock and kimchi.
Kimchi, a pickled, fermented vegetable-usually Chinese cabbage but often including turnips, radishes, bean sprouts and cucumbers-is such a staple of the Korean diet and appears in so many forms that in Seoul it has its own museum.
''Kimchi may be a passing art,'' said Sook Kih Minn, librarian at the Korean Cultural Services Center in New York. ''Young people cannot be bothered to make it, so the museum preserves its history and recipes.''
Although mass-produced kimchi is available in jars and cans, many women still make their own. ''Like all of Korean cuisine it is food to make the climate tolerable,'' Kendall said. ''Summers are hot and winters are cold. Garlic in the kimchi is believed to heat and clean the blood, and in the summer the kimchi stimulates the appetite.''
In the villages the women, who do all the cooking (although professional chefs are men), go from home to home helping each other with the kimchi.
In the cities all the women in a family pitch in, with one chopping the cabbage and another shredding the ginger.
Myung Sook Gong, the wife of Ro Myung Gong, the Korean consul general in New York City, says she eats kimchi not just with Korean food but even with spaghetti.
Breakfast in Korea, once the largest and most important meal of the day, is still the meal for celebrating holidays, birthdays and weddings. Food is offered to the ancestors before the meal, then eaten by the descendants. But the tradition of the leisurely breakfast is eroding, a victim of a fast-paced life and mass-produced food.
In the 1970s South Korea began producing commercially processed foods-sliced bread, jams, instant coffee, eggs in cartons.
''Young people have an American breakfast, and older people have a Korean breakfast,'' Mrs. Gong said. Dinner is fast becoming the main meal. But breakfast remains the one meal at which the local cuisine still stars.
South Koreans may eat American breakfasts and an occasional French or Italian or Japanese lunch. But at home, it is home cooking they covet.
When processing the rice for this dressing, do keep in mind that you’re not going for an ultra-thick purée of rice, but rather to break the grains and release some of the starch and rice flavor nuances into the dressing.
This dressing could support a number of herb combinations: fines herbes come to mind immediately, as does a touch of green garlic. But we really like the interplay of basil, dill, and lemon zest that we suggest here—fresh and light. Make the rice dressing, but add the shallots, herbs, and lemon only a few minutes before you plan to serve the salad.
There is no salt in the recipe for the croutons because most sliced bread (which we recommend for its ease of use) is highly salted. Feel free to sprinkle some salt in with the benne seeds, if you wish.
Asian flavours steamed fish and vegetables
Baked vegetables are delicious served with whole steamed or baked fish. Cook the vegetables with a mixture of lemon juice and olive oil to enhance the citrus flavour.
1 whole fish, gutted and cleaned, e.g. 500g blue cod
2 lemons, sliced
2 tsp chopped ginger
1 clove garlic, peeled and chopped
1 tsp finely chopped ginger
1 lemon, juice and zest
black pepper, to taste
30 ml olive oil
1 spring onion, julienned, for garnish
1 lemon, zest of, for garnish
Fill the cavity of the fish with lemon slices and ginger and place on a heat-proof plate.
Make marinade by mashing garlic, ginger, lemon juice and zest, salt, pepper and olive oil together.
Use a pastry brush to brush the marinade on the outside and inside of the fish.
Place in a bamboo basket over boiling water and cover. Steam for 8-10 minutes.
Place on a serving dish, top with spring onions and lemon zest, and serve with baked vegetables. [see our recipe]
HFG fish ‘n’ chips
1 To make crumbs, place cornflakes in a blender or processor and process until they become fine crumbs. Place in a shallow bowl and mix with LSA, lemon zest and Cajun seasoning. Stir in chopped parsley.
2 Place wholemeal flour and egg whites in separate shallow dishes. Dip fish in flour to coat then in egg white and finally in crumbs. Chill for 30 minutes.
3 While fish is chilling, prepare chips. Cook kumara wedges, courgettes and carrot sticks in batches in the microwave for 2 minutes on high. Transfer to a baking dish and spray with oil. Sprinkle with paprika.
4 Mix tartare sauce ingredients together and chill. Mix salad ingredients together, season and chill.
5 Once ready to cook, preheat oven to 190ºC. Place kumara, courgette and carrot in oven 15 minutes before fish. Place fish on a rack and spray with oil. Add to oven and cook for 20-25 minutes. Re-spray vegetables halfway through cooking.
6 Serve fish with chips, salad and tartare sauce on the side. Garnish with a lemon wedge.