"Many say that no fried-fish sammy is complete without a topping of mayo-slathered coleslaw, adding moisture, brightness on the palate, and a compelling textural element. But by trading the mild coleslaw for kimchi, the result is an acidic, tangy kick that upgrades the flavor profile of the entire fish sandwich. Traditional Korean kimchi is all about complex flavor. The pickled and fermented vegetables (namely napa cabbage) customarily feature some combination of garlic, ginger, chili peppers,"
"Beyond the textural component, fried fish sandwiches also undoubtedly benefit from coleslaw's wetness. To emulate the moisture component for this kimchi upgrade, stir the kimchi with a generous squeeze of Kewpie mayo. This can be done in a small bowl using a rubber spatula. Unlike regular mayonnaise, Japanese Kewpie mayo only uses egg yolks (no egg whites) for a richer"
Fried fish sandwiches traditionally rely on mayo-slathered coleslaw for moisture, brightness, and textural contrast. Replacing coleslaw with kimchi introduces an acidic, tangy kick and a broader flavor spectrum that includes sour, spicy, umami, and sweet notes. Traditional kimchi uses pickled, fermented napa cabbage seasoned with garlic, ginger, chili peppers, soy sauce, salt, and fish sauce. To preserve moisture on the sandwich, mix kimchi with a generous squeeze of Kewpie mayo; Kewpie mayo uses only egg yolks for a richer texture. Kimchi can be homemade or purchased; Chi Kitchen is recommended as a store-bought option.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]