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.)
Jono & Jules do food & wine 