Halibut with Spicy Kimchi

Pan-fried halibut served with home-made fermented kimchi, thinly sliced scallops, and a garnish of fresh coriander cress.

Healthy Fish Seafood Spicy Fermented

Estimated Nutrition

Calories

413.9

kcal / serving

1655.4 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

15.6g

per serving

62.5 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

CondimentsSauces

200

Dairy

Fruits

piece

zest and juice

NutsSeeds

tsp

Korean Chilli Powder

clove

Garlic

finely chopped

pinch

Salt

tbsp

Coriander Cress

for garnish

OilsFats

tbsp

Rapeseed Oil

Seafood

piece

Scallop

cleaned, roe trimmed

piece

Halibut Steak

200g each, pin bones removed

Vegetables

piece

Chinese Leaf Cabbage

core removed, leaves thinly sliced

piece

Red Chilli

finely diced

piece

Carrot

thinly sliced

Root Ginger

peeled, finely chopped

Dried Seaweed

rehydrated, drained and finely chopped

Method

Thinly slice scallops, arrange on a platter, and season with lime zest, lime juice, and salt.

Plate a portion of kimchi, top with scallops and one halibut steak, then garnish with coriander cress.

Simmer vinegar, fish sauce, palm sugar, and chilli powder in a saucepan until sugar dissolves, then stir in lemon juice.

Fry halibut in oil for 2 minutes, add butter, and fry for 3 more minutes while basting with pan juices.

Pour hot liquid over the vegetables, seal the container, shake well, and ferment at room temperature for one week.

Combine cabbage, chillies, carrots, ginger, garlic, and seaweed in a bowl and transfer to an airtight container.