Ballard’s Mean Sandwich presents a Teriyaki Herring Sandwich with vegan kimchi and burnt scallion mayo for Alaska Herring Week 2017! Once you have fallen in love with it, you can use the recipe below to make it at home. (Pick up Alaska Herring fillets from nearby Old Ballard Liquor Co. or Wild Salmon Seafood Market.)
Teriyaki Herring Sandwich Recipe:
Brine:
- 1 C rice wine vinegar
- 1/2 C water
Mix ingredients. Soak fillets for 2-2.5 hours. Rinse. Pat dry. Transfer to teriyaki sauce for additional 1/2-1hr.
Teriyaki sauce:
- 1 C Soy sauce
- 1/2 C mirin
- 1/4 C sugar
- 1 knob ginger, chopped
- 1 bu Scallion
- 8 pc dried red chilies
Cook until viscous and flavors are married. Strain, cool.
Kimchi (make more save for later):
- 6 head napa cabbage
- 1 bu scallions
- 1 carrot, shredded
- 1 C salt
- 2 T sugar
- 1/4 C kochukaru
- 2 T red miso or ssamjang
Chop napa cabbage and add salt and sugar, let sit for an hour or two. (Can sit up to 24hrs) Add remaining ingredients, mix thoroughly and put in airtight container preferably on counter top for 3 days then transfer to refrigerator. The mixture can also just go directly into the fridge. It will just take longer to jumpstart. Wait minimum 1 week. The longer the wait the more sour the kimchi.
Burnt scallion mayo:
- 1bu scallions, green and white separated.
- 2 C mayonnaise
- Salt
- Black pepper
Grill, griddle or torch scallion bottoms until literally black. Reserve. Chop scallion tops (greens). When cool, chop charred whites, fold both parts into mayo and season with salt and pepper.
To finish:
Sort fish on sheet pan with rack. Torch on skin side until black. Drizzle excess teriyaki on fish. Assemble sandwich: kimchi on bottom, fish on kimchi, mayo on top bun. Serve.
Alaska Herring Week 