KIMCHI MAHI MAHI BURGER

WEIGHT
QTY UNIT
INGREDIENT
KIMCHI 300g APPROX. MAKE AT LEAST 4 DAYS AHEAD
1,7 kg Chinese cabbage, no stem, cut lengthwise
2,3 lit water & extra 1 tablespoon water
90 g salt & extra 1 tablespoon salt
25 g garlic minced
150 g onion, sliced
15 g ginger, grated
45 g korean red chilli paste
12 g sugar
65 g fish sauce
1. Rinse cabbage leaves. Cut cabbage into strips, place in mixing bowl. Add salt & gently massage salt into leaves.
Pour water in until cabbage is just covered. Place a weight on top of cabbage. Set aside for at least overnight, turning
once or twice.
2. Strain the cabbage under water. drain for about 20 minutes.
3. Combine sugar,korean paste, & sugar in a bowl. Add 1 tablespoon water, stir until a thick paste forms. For the brine
combine 2 cups water with 1 tbsp, salt & stir. Set aside.
4. Combine all ingredients with cabbage in mixing bowl. Add paste & fold until the cabbage is evenly coated with
paste. Pack kimchi into containers. Add enough brine to cover ingredients. Seal & place jar on a shelf out direct
sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. Then reseal and store kimchi in
fridge for up to 1 month.

SESAME AIOLI 250G

25 g white sesame seed toasted & ground
5 g garlic minced
210 g mayonnaise
10 g water
1. In a bowl whisk all ingredients toghether. Check consistency, add a little more water if too thick & season to taste.

TO SERVE
4 pc Charcoal Burger Bun, cut in half & toasted
480 g Mahi Mahi grilled 8 + 60g piece
240 g Kim Chi, drined well
80 g Watercress, washed
160 g Sesame Aioli
400 g Oven Cooked French Fries
1. On the botton of the bun spread the sesame aioli, next placethe mahi mahi, kim chi, watercress & top with bun. Serve
with french fries.