Main ingredients 🥩
Dried yellow corvinaPastaGreen tea bagScallionsGarlicWhole peppercornsPeperoncinoPerilla oilButterFurikake
Striker Chef Dried Yellow Corvina Pasta
A perilla oil-based pasta where the savory flavor of semi-dried yellow corvina harmonizes with a subtle green tea broth for a sophisticated blend.
🙋 Recommended for
- ⭐ Those who want to transform leftover semi-dried fish from holidays into a sophisticated and unique dish.
- ⭐ Those who want a fusion dish that is clean like Ochazuke, yet full of the savory richness of perilla oil and butter.
Ingredients needed 🛒1 servings
- 1 semi-dried yellow corvina
- 1 serving pasta
- 1 green tea bag
- 4 scallions
- 3 cloves garlic
- Whole peppercorns, to taste
- 3 peperoncino
- 2 tbsp perilla oil
- 1 tbsp butter
- 1 tbsp furikake
Recipe 🍳
- Steep a green tea bag in warm water to create a concentrated broth.
- Finely chop the white and green parts of the scallions separately. Mince the garlic. Roughly crush the whole peppercorns with the back of a knife.
- Trim the fins and tail of the yellow corvina. Heat 2 tablespoons of perilla oil in a pan over medium heat and fry the fish until golden brown and crispy on both sides. Set aside.
- Once cooled slightly, remove all bones and fins from the fried yellow corvina, then flake the flesh into bite-sized pieces.
- In the same pan used for the fish, add minced garlic and sauté until fragrant. Add the white parts of the scallions, crushed whole peppercorns, and peperoncino, and stir to maximize aroma.
- Add the cooked pasta and the prepared green tea broth. Cook over high heat until the broth is reduced to coat the pasta lightly.
- When about three to five tablespoons of broth remain, turn off the heat. Add 1 tablespoon of butter and the green parts of the scallions, and emulsify the sauce by stirring. Gently mix in the flaked yellow corvina and furikake, being careful not to break up the fish, to complete the dish.
- Steep green tea for broth and prepare vegetables and fish.
- Pan-fry yellow corvina in perilla oil until crispy, then flake the flesh.
- Sauté garlic and spices in fish oil, then add pasta, green tea broth, and reduce. Finish with butter, fish flakes, and furikake.
Cooking tips 💡
- Use semi-dried yellow corvina, which has a firm texture and concentrated umami, for the best results.
- The yellow corvina is already salty, so avoid over-salting the pasta water.
- This pasta does not use dairy cheeses like Parmesan to preserve the natural, clean flavor of the fish.
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