16oz Alaska pollock filets, refreshed
1tbsp kosher salt
2tbsp roasted garlic or garlic confit
1/4c crème fraiche (or sour cream)
1tbsp Gochujang (Korean chili paste)
1tbsp fish sauce
2tbsp canola oil
1tbsp chili powder (like Korean coarse chili powder, gochugaru)
1tbsp cilantro leaves
1tbsp bonito flakes
Recipe by Chef Rachel Yang
Salt pollock filets with kosher salt for about 30 minutes. Set the smoker at 250F and hot smoke the fish for 30 minutes. Peel the skin and reserve the flesh.
Put flesh in the food processor with roasted garlic or garlic confit, mayonnaise, crème fraiche, gochujang, and fish sauce. Pulse until well blended.
Make smoky chili oil by toasting chili powder in canola oil until amber brown.
Place the pollock dip in a shallow bowl and garnish with bonito, cilantro and smoky chili oil.
Serve with crackers, bread or vegetable crudites. Also great on toast for breakfast with soft boiled eggs on top.
WHY DID I CHOOSE ALASKA POLLOCK FOR THIS RECIPE?
Pollock might be underrepresented here in US, but it’s immensely popular in other countries like Korea. Often compared to cod, it’s flaky and lean. Salting and hot smoking the fish bring another dimension to its natural flavor. Spicy, smoky, and creamy dip makes it easy appetizer or spread.