Salted Pollack Roe Sauce
….I ordered low-sodium white salted pollack roe and waited a few days for it to arrive, and it finally did today. Since it’s a Korean ingredient, I didn’t expect high quality here, so I carefully chose and ordered it — and it wasn’t too bad. I’m planning to make @rinda.rejouissances’s pollack roe sauce. Since it’s called a versatile sauce, I couldn’t pass up the opportunity. Although I don’t eat salted pollack roe often, it’s something my family enjoys when I occasionally put it on the table.
Because my family can’t handle spicy food well, I only crushed two peperoncino peppers for minimal spiciness, and to get rid of any potential fishy taste, I used the lemon-infused extra virgin olive oil I’ve been saving. Removing the membrane from the roe was one of the fun parts, and the recipe had the advantage of being quick to make with just a few simple ingredients.
Since it’s low-sodium, it wasn’t too salty, and the umami flavor was perfectly balanced. Today, I tried it simply with avocado on a rice bowl, and it was delicious — really delicious!! The process isn’t complicated, so I recommend you try making it according to the recipe. The detailed information about the ingredients on @rinda.rejouissances’s blog was also helpful to me. Thanks for sharing the recipe!! Sharing and discovering the same taste together was definitely a happy experience for me.
Servings: 700 ml bottle
Time: 30 minutes
Ingredients:
- 500 g low-sodium white salted pollock roe, cleaned and membrane removed
- 200 ml lemon-infused extra virgin olive oil
- 200 ml ORO Bailen extra virgin olive oil
- 8–10 garlic cloves, sliced
- 2 peperoncino peppers, crushed
- some parsley, minced
- some thyme, cut into small pieces
Cooking Instructions:
- Rinse the pollock roe lightly under running water and pat dry.
2. Cut the center of the pollock roe with a knife, spread it out on both sides, and scrape the roe with the back of the knife to gather it on one side, removing the membrane.
3. Heat a pot over medium heat and add the lemon-infused extra virgin olive oil, ORO Bailen extra virgin olive oil, and sliced garlic. Stir-fry for 1 minute.
4. Add the pollock roe to the pot and stir-fry for 2–3 minutes.
5. When the pollock roe is almost cooked, add thyme, parsley, and peperoncino. Mix well, and when the roe turns white, turn off the heat.
6. Can be used for 3–5 days after refrigeration.
7. Serve with some steamed rice.
You can also view this recipe on Instagram.
