Chewy Sea Tangle Stem Salad with Fish Sauce
Chewy Sea Tangle Stem Salad with Fish Sauce
Beyond Stir-Frying: Try This Delicious Sea Tangle Stem Salad with Fish Sauce!
If you’ve only ever stir-fried sea tangle stems, you must try this refreshing salad! It offers a delightful, chewy texture combined with a savory, oceanic flavor. Learn how to make this delicious dish easily, without any fishy smell. Perfect as a side dish or a light meal!
Main Ingredients- 200g Salt-cured Sea Tangle Stems
- 1 Onion
- A little Carrot
Seasoning (measured with a tablespoon)- 0.2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Tuna Extract (or anchovy sauce)
- 1 Tbsp Toasted Sesame Seeds
- 0.2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 0.5 Tbsp Tuna Extract (or anchovy sauce)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, thoroughly shake off all the coarse salt from the salt-cured sea tangle stems. Removing the salt before rinsing helps reduce any potential bitterness.
Step 2
Place the sea tangle stems in running water and gently rub them with your hands to wash. This process effectively removes any residual salt and impurities stuck between the stems. After washing, drain the stems well in a colander.
Step 3
Check the water you used to rinse the stems. You’ll likely see salt crystals at the bottom. These are from the curing process and should not be used in your cooking; discard them entirely.
Step 4
Soak the drained sea tangle stems in fresh cold water for about 15 minutes. This step is crucial for moderating the saltiness and ensuring a crisp texture.
Step 5
Blanch the desalted sea tangle stems in boiling water for a very short time – just about 30 seconds. This quick blanching is the key to eliminating any fishy odor. This method is also effective when stir-frying.
Step 6
Immediately after blanching, rinse the sea tangle stems under cold running water to cool them down quickly. Squeeze out excess water. Cut longer stems into bite-sized pieces, and shred any thicker stems to help them absorb the seasoning better and improve texture.
Step 7
Thinly slice the onion. Soak the sliced onion in cold water for about 10 minutes, then squeeze out the water to remove its pungent raw flavor. Finely julienne a small amount of carrot as well.
Step 8
In a mixing bowl, combine the seasoning ingredients: 0.2 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp fish sauce, and 0.5 Tbsp tuna extract. Mix well. (Tip: For fish sauce-based dressings, excessive sweetness or richness can mask the flavor, so I’ve used minimal sugar. Sesame oil isn’t necessary for this recipe as it’s already delicious without it.)
Step 9
Add the drained sea tangle stems, sliced onion, and julienned carrot to the prepared seasoning. Gently mix everything together with your hands until well combined. Your delicious sea tangle stem salad is ready!
Step 10
Important Tip! The amount of fish sauce needed can vary depending on the initial saltiness of the sea tangle stems. Start with less fish sauce and taste the salad after mixing. Add more gradually if needed to reach your desired saltiness.
Step 11
Don’t let its simple appearance fool you; this salad is a fantastic rice companion! It’s completely free of any fishy taste and offers a clean, addictive flavor reminiscent of a unique sea vegetable kimchi.
Step 12
Enjoy this salad served over warm white rice – it’s incredibly satisfying! It also makes a delicious treat when wrapped in fresh seaweed sheets or served with rice porridge or scorched rice. It’s a versatile and delightful dish that can easily become a breakfast favorite!
