Photograph of the finished Sikhye fish

Korea · Cá lên men với cơm Sikhae

Sikhye fish

50 min Hands-on time + 10 ngày waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.2 lb
  • Photograph of Steamed rice Steamed rice 14.1 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 4.2 oz
  • Photograph of Coarse salt Coarse salt 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of White radish White radish 11.3 oz
  • Photograph of Malt powder (yeotgireum) Malt powder (yeotgireum) 1.4 oz

Method

  1. 1 Fillet the fish into pieces, toss with coarse salt, and let it drain in the refrigerator for a day.
  2. 2 Rinse off any excess salt and pat each piece thoroughly dry.
  3. 3 Mix leftover cooked rice with malt flour; this provides the starch needed for the fermentation process.
  4. 4 Mix the fish with rice, shredded radish, Korean chili powder, crushed garlic, and crushed ginger.
  5. 5 Pack it tightly into a jar and let it ferment in a cool place for about ten days until it develops a slightly sour taste.
Start cooking