Bacaladilla, Caballa & Kimchi

Fried mackerel and mini cod fillets paired with kimchi & curry rice. Interesting to note that the “mini cods” or bacaladilla in Spanish are possibly blue whiting.

Here is another fish recipe for you:

Ingredients:

• “Mini cod” fillets or locally known as Bacaladilla (Blue whiting cod)
• Mackerel fillet (also known as Caballa here in Spain)
• Kimchi (available at Korean or Asian food shops)
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Olive oil
• Salt & Pepper

Procedure:

1. Season the fish fillets with herbs, salt & pepper.
2. On medium high heat, pan-fry with a little olive oil skin-side first.
3. Using a frying spatula, apply a bit of pressure to the skin-side so it lies flat on the pan. Doing this turns the skin crispy brown.
4. Flip to cook the other side for 2-3 minutes
5. Plate it and drizzle with vinegar or squeeze a slice of lemon

Enjoy this easy recipe with curry rice & kimchi as a side dish. Happy cooking & kain na!

By the ways, this is an entry via Flickr.