To make ginger paste, combine 4 oz. minced ginger, 1 oz. minced garlic, 1 oz. minced shallot, 3 tbs. fish sauce, ¼ cup canola oil, and 1 tsp. salt in food processor. Run until smooth.
Place herring filets in marinade with a plate or something to weigh them down so they are completely submerged. Chill 48 hours, stirring the filets once to make sure that all surfaces of the filets are in contact with the brine. Drain filets, discarding brine.
Dry brine 2-3 herring fillets in equal parts salt and sugar, by weight, for 24 hours. Cold-smoke (125 degrees) with applewood smoke for approximately six hours.
Đậu Phụ Sốt Cà Chua Sauce (make first):
5 roma tomatoes, diced
½ cup fish sauce
3 tbs. sugar
1 tbs. minced garlic
Đậu Phụ Sốt Cà Chua Sauce recipe:
In medium sauce pan, add about 2 tbs. canola oil. Bring to high heat, adding in diced tomatoes. Allow tomatoes to reduce ¼ of the way. Add fish sauce, continuously stirring. Add sugar and minced garlic. Allow tomatoes to break down and reduce until sauce is thick. Adjust to taste.
225 mL whole milk
3 tbs. unsalted butter
2 cups AP flour
¾ cup smoked herring
¼ tsp. ground white pepper
¼ tsp. ground star anise
¼ tsp. fresh ground turmeric
1 ¼ egg whites
½ cup fish sauce
5 whole eggs
Boil milk over med. heat. Add 1 tbs. butter and flour, stirring continuously. Continue to cook until mixture is dry. Let panade cool for 2 hours. Puree smoked herring with spices and pass through sieve. Return to food processor. Add egg whites, then add cooled panade. Add whole eggs, followed by remaining butter. Shape into quenelles. Drop in deep fryer for approximately 6 minutes, or until fully cooked, without burning exterior of quenelles.
Serve immediately as follows: fill bottom of bowl with generous layer of warm sauce, top with five quenelles, and top quenelles with another layer of sauce, to coat.
Cold Soy Marinated Herring, soy, ginger and rice wine vinegar marinade, with cucumber, pickled shallot, toasted sesame, red chili, and wonton crisps from Salted Sea Seafood & Raw Bar for Northwest Herring Week! #nwherringweek #herring @Salted_Sea
Salted Sea in Columbia City introduces the first of what will be three herring dishes for NW Herring Week: Smoked Herring Hush Puppies with Sambal Ketchup! And best of all, they also shared the recipe with us, so you can try it at home! (Remember: we have several grocers offering herring on our Participating Grocers & Restaurants page, too.)
Smoked Herring Hush Puppies By Chef Allyss Taylor from Salted Sea Seafood and Raw Bar June 16 2016
½ cup all purpose flour
½ cup yellow cornmeal
½ tsp salt
¼ tsp baking soda
½ tsp freshly ground black pepper
1 large egg, beaten
½ cup buttermilk
¾ cup smoked herring, sliced thinly (see recipe below)
¼ cup thinly sliced scallion
¼ cup minced shallot
oil, for frying
Have ready your preferred frying oil in a large, wide vessel, at 350 degrees. We use a deep fryer at the restaurant, but a dutch oven with about 6 cups of peanut or canola oil works well. Line a plate with several layers of paper towels, for draining the hush puppies. Measure flour, cornmeal, salt, baking soda, salt, and pepper in a mixing bowl. Whisk well to combine. Combine egg and buttermilk. Make a well in the center of the dry ingredients and add the buttermilk mixture, herring, scallion, and shallot. Fold the ingredients together with a spatula until just combined. Do not overwork the batter or the hush puppies will be tough. Carefully drop the batter by the heaping tablespoon into the oil, being careful not to crowd the oil. Allow the fritters to cook until golden brown, 2-3 minutes, then turn them over and allow to cook another minute or two, until they are golden brown. (They should register 190 degrees on an instant-read thermometer if you’re nervous that they’re not cooked through and want to check.) These are best made with fresh batter and eaten hot. Serve with your preference of sauce. We serve them with sambal ketchup and garnish them with scallions.
Fish curing mix made with 50% salt, 50% sugar, by weight
Sprinkle herring filets liberally with fish curing mix and place on sheet tray in refrigerator for 24 hours to cure. Smoke, using applewood chips, according to manufacturer’s directions.