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 A wonderful recipe from Anaïs Ca Dao van Manen using BOMBOM ‘Kimchi Mayo’. Her recipe is always exciting! Who wants to chomp through those crispy morsels of fish with a kick of Kimchi mayo? 


SHOPPING LIST

  • BOMBOM Kimchi Mayo
  • 4 sardines
  • 40g salt
  • 40g sugar
  • 40g vinegar
  • 1L water
  • 5g salted sesame seeds
  • 60g panko crumbs
  • 15g seasoned roasted Gim seaweed
  • Cornflour
  • Vegetable Oil
  • Cooked rice
  • Salad
  • Optional: Perilla, kimchi and cucumber for Ssam

      LET'S COOK

      1. Filet and butterfly the sardines.
      2. Make your pickle liquid, by melting the sugar and salt in 200ml of Hot water, then add 800ml of cold water and the vinegar.
      3. Leave the sardines in the pickling liquid for 15 minutes.
      4. Drain your sardines, and pat them dry with kitchen paper.
      5. Make your panko crumbs by blitzing half of the panko with the seasoned Gim seaweed and mix all the ingredients together.
      6. Dip your sardines in cornflour, make sure to shake off the excess flour.
      7. Brush your kimchi mayo onto the sardines, this will replace your egg.
      8. Finish with your panko crumbs.
      9. Fill half a pan with oil, and bring it to 170C or until your wooden chopsticks sizzle when touching the oil.
      10. Pan-fry each sardines for roughly 1.5 minutes per sides.
      11. Serve hot with rice and leaves and add a dollop of Kimchi Mayo.

      Suggestion: you can make little perilla, rice, kimchi, sardine and mayo wraps, it taste great eating like a Ssam.