15:54, 19 Jul 2024, author: Ermakova M.

Panchani - Korean style fish with radish

Name: Panchani - Korean style fish with radish
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: Fish fillet – 300 g; Green radish – 200 g; Salt – 1.5 tbsp; Garlic – 3-4 cloves; Red pepper/chili – up to 1 tbsp; Coriander – 0.5-1 tsp; Wine/fruit vinegar 6-9% - 1 tsp; Additionally:; Paprika - about 1 tbsp; Sesame oil/sauce – up to 1 tsp

In the post-Soviet space, panchani is marinated or pickled fish with radish, and there is also a dish with a different composition under a similar name.

Photo source: https://ru.123rf.com/profile_pongmoji

It is recommended to use white fish, mainly river fish, but sea fish is also suitable, and non-white fish is also suitable.

There is an opinion that vinegar is added to the marinade if pieces of fish with bones are taken, but personally I add it to the fillet too. After all, the fish is raw, and storage is implied to be long-term. But this is a controversial issue, decide for yourself. If you want fermented fish, then risk not adding vinegar...

For the Korean-style panchani appetizer option made from fish and radish, prepare the ingredients according to the list in the recipe. I do not chase raw fish, I use defrosted after shock freezing.

Panchani - Korean style fish with radish

Кухня: Korean, ужин, калории: 114, время приготовления: 00:30

Ингредиенты

Fish fillet – 300 g

Green radish – 200 g

Salt – 1.5 tbsp

Garlic – 3-4 cloves

Red pepper/chili – up to 1 tbsp

Coriander – 0.5-1 tsp

Wine/fruit vinegar 6-9% - 1 tsp

Additionally:

Paprika - about 1 tbsp

Sesame oil/sauce – up to 1 tsp

Рецепт

1. Cut the green juicy radish into strips and sprinkle with 0.5 tablespoon of salt. Leave for a couple of hours.

2. Cut the fish fillet into portions, add one tablespoon of salt. Also leave for two hours. Then pour out the released liquid, shake off the undissolved salt (if any).

3. Then drain the released juice from the radish into a bowl, there should be at least 50 ml. Mix it with vinegar, red pepper, crushed coriander seeds and (optional) sesame oil or sesame sauce. Add sliced garlic cloves. I also wanted to add paprika, but it was not on the shelf at that moment.

4. Place the pieces of fish and green radish in this spicy mixture. Stir. It is recommended to press down further. Some juice will still be released, but if the marinade does not look enough, you can add some water.

5. Keep it at room temperature for about an hour, and then store it in the refrigerator.

6. For myself, I am inclined to think that you can eat panchani not after 2-3 hours, but after a day. Because the pieces of fish are not thin, it is better to marinate. And if you expect the fish to be fermented, then this is probably a longer process. When serving on the topic - sesame seeds, green onions ... Some people like fish panchani with a strong Russian alcoholic drink, others - with a cold foamy one.

7. Another option that suits me is serving panchani with hot sweet black tea with honey, but I can also with unsweetened green tea.