All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Bo ssam, also doing business as bossam, is a traditional Korean dish of pork belly and spices… what, you thought the word “fish” would appear somewhere in that sentence? Well, that ain't the tradition, my friend! But while we respect tradition, why hew the line on musty have-tos when you can reinvent? Take tilapia, bind it together with traditional flavors like ginger and cilantro, and form into a light and delightful fish cake. Serve it on a lip-smacking sauce of mayo and gochujang (also from Korea), with slaw on the side and pickled shallot on top. Tradition? That's something for fiddlers on roofs to crow about. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Fish
Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place tilapia on prepared baking sheet.
Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
Transfer tilapia to a mixing bowl and let cool, 5-10 minutes.
While tilapia roasts, prepare ingredients.
Prepare Ingredients and Pickle Shallot
Peel and halve shallot. Slice halves into thin strips.
Stem and mince cilantro.
Combine shallot and seasoned rice vinegar in another mixing bowl. Set aside at least 10 minutes. Reserve pickling liquid.
Combine half the mayonnaise (reserve remaining for fish cakes) and half the gochujang in another mixing bowl. Taste, and add more gochujang if desired. Set aside.
Form and Cook the Fish Cakes
Once tilapia has cooled, lightly shred fillets into bite-sized pieces.
Coarsely crush crackers.
To bowl with tilapia, add panko, remaining mayonnaise (reserve 1 Tbsp. for slaw), crackers, ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper. Stir until a slightly sticky mixture forms.
Form into four fish cakes, ¾"-thick. Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side.
Remove from burner.
Dress the Slaw
In another mixing bowl, combine slaw mix, remaining mayonnaise, 2 tsp. shallot pickling liquid, ½ tsp. olive oil, and a pinch of salt and pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card, serving fish cakes on mayonnaise-gochujang sauce. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!
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