Posts Tagged ‘Halibut’

We don’t think we’ve ever cooked halibut at home before; it’s such a luxurious and meaty fish. It’s pricey but worth it we think for this Korean dish. You can of course substitute with cod or another white fish.

Braised halibut in seasoned soy – sengson jjim – serves 2

  • 50ml soy sauce
  • 3 tbsp soju (or sake or 1½ tbsp vodka mixed with 1½ tbsp water)
  • 1 tbsp mirin
  • 1 tbsp honey
  • 2 cloves of garlic, crushed
  • 1 tbsp gochugaru red pepper powder
  • 250g baby new potatoes, halved
  • 400g halibut, cut into large bite-sized chunks
  • 100g shitake mushrooms
  • 1 red chilli, sliced
  • cooked sticky rice, to serve

Mix the soy sauce, soju, mirin, honey, garlic and gochugaru red pepper powder, together in a bowl with 220ml of water.

Put the potatoes into a medium saucepan, then pour over the sauce. Cover and bring to the boil over a high heat, then turn down and simmer for 10 minutes or until almost cooked through. Stir in the mushrooms, then gently add the fish, taking care not to break it up. Simmer for 5-7 minutes or until the potatoes and mushrooms are just cooked.

Spoon into a large serving bowl and sprinkle over chilli. Serve with some sticky rice.

(Original recipe from My Korean Kitchen by Jordan Bourke & Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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To be honest we thought this would be a little bland (mostly as the look is a little light in the magazine photo – bland colours = bland flavour). We were wrong and we felt even more virtuous as it is a total diet dish; the flavours burst in every morsel.

To serve 4 (easily halved):

  • 2 tbsp olive oil
  • 4 skinless halibut fillets, about 175g each (or cod)
  • 2 tbsp chopped coriander
  • zest and juice of 1 lemon
  • 1 onion, chopped
  • 2 tsp cumin seeds
  • 2 large carrots grated
  • 200g basmati rice
  • 600ml vegetable stock
  • a handful of frozen peas

The rice and fish cooks at the same time so get everything ready first.

Heat the grill to high, then line with double thick foil and curl up at the edges so you don’t lose all the juice. Brush lightly with oil and put the fish on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a bit more oil. Season with salt and pepper, then grill for about 10 minutes or until the fish flakes (keep an eye on it as it might cook quicker than this depending on how thick your fish is).

Meanwhile, heat the rest of the oil in a pan, add onion and cumin and fry for a few minutes. Stir in the carrots and then the rice until glistening. Add stock and bring to the boil. Cover and cook gently for 5 minutes, then add the peas and cook for another 5 minutes.

Serve the fish on top of the rice. Enjoy.

Original recipe is on BBC Good Food.

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