Steamed Semi-Dried Pollock (Nogari) with a Tender and Chewy Texture
Delicious Nogari Jjim Made with Semi-Dried Fish – A Perfect Side Dish
Experience the delicate flavor and satisfying chewy texture of dried pollock (nogari). This steamed dish is wonderfully moist and tender. For a refreshing twist, you can flake the steamed nogari and serve it over rice mixed with cold green tea. It’s a simple yet delightful way to enjoy this unique ingredient. Let’s get cooking!
Main Ingredients- 5 semi-dried pollock (nogari)
- 5-6 stalks of crown daisy (minari)
- A little bit of soup soy sauce
Broth for Blanching- 5 Tbsp Mirin (or Rice Wine)
- A small bunch of chives
- 1 clove of ginger
- 5 Tbsp Mirin (or Rice Wine)
- A small bunch of chives
- 1 clove of ginger
Cooking Instructions
Step 1
First, thinly slice the ginger. Cut the chives into approximately 5cm lengths.
Step 2
In a pot, combine 500cc (about 2 cups) of water with 5 Tbsp of mirin (or rice wine), the prepared chives, and the sliced ginger.
Step 3
Place a steamer basket over the pot, cover with a lid, and bring the water to a rolling boil over high heat.
Step 4
While the water is boiling, prepare the pollock. Using kitchen scissors, trim off the fins and the very tip of the tail. Then, cut the pollock in half lengthwise and carefully remove the dark membrane from the inside cavity. This step helps to reduce any fishy odor.
Step 5
Gently scrub the exterior of the pollock with a clean toothbrush to remove any remaining scales or impurities. This cleaning process is key to eliminating any unpleasant fishy smell. Finally, rinse the prepared pollock under cold running water and lightly pat dry.
Step 6
Wash the crown daisy stalks thoroughly under running water. Trim off the roots and any tough lower parts of the stems, keeping only the tender stem portions. Cut these stems into approximately 5cm lengths.
Step 7
Once the steam is vigorously rising from the pot, carefully arrange the prepared pollock in the steamer basket, ensuring there’s some space between each piece. Cover with the lid and steam over high heat for about 5 minutes. Be mindful not to overcook, as this can make the pollock tough.
Step 8
After 5 minutes, remove the lid and lightly drizzle soup soy sauce over the pollock for seasoning. You can also sprinkle some sesame seeds on top if desired. Cover again and steam for just 1 more minute to allow the flavors to meld.
Step 9
Carefully remove the steamed pollock from the steamer and arrange it on a serving plate. Place the cut crown daisy stalks on top of the pollock. Cover the steamer again and steam for about 1 more minute. The crown daisy will wilt slightly, infusing its subtle aroma into the fish and adding a fresh element. Your delicious steamed nogari is ready to be enjoyed!
