Korean-style Crispy Kohli Bourbouristi

Ingredients

In this Korean adaptation of Kohli Bourbouristi, we incorporate Korean spices and flavors to give the dish a unique twist. The original Greek recipe typically uses Mediterranean herbs and spices, while the Korean version includes ingredients like gochujang (Korean chili paste), soy sauce, and sesame oil. These additions infuse the dish with a delightful blend of sweet, savory, and spicy flavors, creating a fusion of Greek and Korean cuisines. We alse have the original recipe for Kohli bourbouristi, so you can check it out.

• 500g (1.1 lb) small fish (such as smelt or anchovies), cleaned and gutted 500g (1.1 lb) small fish (such as smelt or anchovies), cleaned and gutted
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to make the marinade.
2. 2.
   Place the cleaned fish in a shallow dish and pour the marinade over them. Gently toss to coat the fish evenly. Let it marinate for at least 30 minutes.
3. 3.
   In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt.
4. 4.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
5. 5.
   Take each marinated fish and coat it in the flour mixture, shaking off any excess.
6. 6.
   Carefully place the coated fish into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Fry in batches to avoid overcrowding the pan.
7. 7.
   Remove the fried fish from the oil and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Korean-style crispy Kohli Bourbouristi hot, garnished with fresh cilantro or green onions.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and properly cleaned before marinating and frying.
• Gochujang — Adjust the amount of gochujang according to your desired level of spiciness.
• Sesame oil — Use toasted sesame oil for a more intense flavor.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Cornstarch — Cornstarch helps create a crispy coating. Do not substitute with other flours.

Tips & Tricks

• For extra crispiness, refrigerate the coated fish for 15 minutes before frying.
• Serve the Korean-style crispy Kohli Bourbouristi with a side of kimchi for a complete Korean experience.
• Adjust the level of spiciness by adding more or less gochujang to the marinade.
• Experiment with different types of small fish, such as sardines or mackerel, for variation in flavor and texture.
• Serve the dish immediately after frying to maintain its crispy texture.

Serving advice

Serve the Korean-style crispy Kohli Bourbouristi as an appetizer or as part of a shared meal. It pairs well with a bowl of steamed rice and a variety of Korean side dishes.

Presentation advice

Arrange the fried fish on a platter and garnish with fresh cilantro or green onions for a pop of color. Serve with a side of kimchi and other Korean condiments for an authentic presentation.