Korean
Korean - Seafood
Jogae Gui
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 kg small clams (manila or vongole), purged
- • 2 tbsp butter
- • 4 cloves garlic, minced
- • 2 tbsp dry white wine or soju
- • 50 g mozzarella, shredded
- • 2 spring onions, sliced
- • 1 red chili, sliced
Preparation Steps
1
Phase 1
Soak the clams in salted water 30 minutes, then scrub the shells clean.
2
Phase 2
Melt the butter in a wide shallow pan over medium heat and soften the garlic without browning it.
3
Phase 3
Add the clams and wine, cover, and cook 4-5 minutes, shaking the pan until the shells pop open.
4
Phase 4
Push shredded mozzarella onto the open clams, cover 1 minute, and let it melt and bubble.
5
Phase 5
Finish with spring onions and red chili and serve straight from the pan.