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 hue 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.
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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 and drizzle with ½ tsp. olive oil.
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.
Combine half the mayonnaise (reserve remaining for fish cakes) and half the gochujang in another mixing bowl. Taste, and add more gochujang if desired.
Form and Cook the Fish Cakes
Once tilapia has cooled, use two forks to lightly shred fillets.
To bowl with tilapia, add panko, remaining mayonnaise (reserve 1 Tbsp. for slaw), ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper.
Mix tilapia-panko batter until it forms a slightly sticky mixture. 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, spreading mayonnaise-gochujang sauce on a plate and topping with fish cakes. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!
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