J
Jeanh
Guest
Bacaladilla, Caballa & Kimchi
Ingredients:
Ingredients:
- "Mini cod" fillets or locally known as Bacaladilla (Blue whiting cod)
- Mackerel fillet (also known as Caballa here in Spain)
- Kimchi (available at Korean or Asian food shops)
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- Olive oil
- Salt & Pepper
- Season the fish fillets with herbs, salt & pepper.
- On medium high heat, pan-fry with a little olive oil skin-side first.
- Using a frying spatula, apply a bit of pressure to the skin-side so it lies flat on the pan. Doing this turns the skin crispy brown.
- Flip to cook the other side for 2-3 minutes
- Plate it and drizzle with vinegar or squeeze a slice of lemon
