Iirc this is a Korean & japanese technique.
I tried it when NYT’s own Eric Kim’s Korean American was COTM last year.
It changed the texture of the fish in an unexpected (to me) way — firmed it up quite a lot.
Iirc this is a Korean & japanese technique.
I tried it when NYT’s own Eric Kim’s Korean American was COTM last year.
It changed the texture of the fish in an unexpected (to me) way — firmed it up quite a lot.
