Korean · Lunch
Spicy Raw Halibut Salad (High-Protein)
Raw halibut cubes and shrimp are tossed in a gochujang-sesame dressing with cucumber, radish, and scallion, plated over crisp lettuce with a soft-boiled egg. Korean hoe-inspired chile heat is balanced by rice vinegar acidity, finished with sesame seeds and black beans for extra fiber and protein.
$10
25 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
424Calories
51.8gProtein
15.3gFat
22.8gCarbs
8.9gSugar
5.4gFiber
1421mgSodium
395mgChol
3.2gSat Fat
1150mgPotassium
128mgCalcium
3.7mgIron
3mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Cube the halibut fillet and halve the shrimp, then chill both in the refrigerator while prepping vegetables so the fish stays firm and cold.
2
Boil
Lower the egg into a small pot of boiling water over high heat and cook 6 minutes exactly, then transfer to an ice bath for 1 minute.
3
Whisk
In a small bowl, combine gochujang, gochugaru, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until the dressing turns deep red.
4
Chill
Rest the salad in the refrigerator for 10 minutes so the shrimp turns opaque at the edges and flavors settle into the fish.
5
Build
Scatter shredded lettuce and black beans across a plate, then mound the dressed halibut mixture on top.
6
Plate
Halve the soft-boiled egg and nestle both halves beside the salad, then finish with a scatter of sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g raw halibut fillet, skinned
- 6.4 oz180g raw shrimp, peeled and deveined
- 22 large eggs
- 2/3 cup120g black beans, cooked
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp honey
- 1 clove1 clove garlic
- 1 tsp1 tsp ginger-fresh
- 11 cucumber (180g)
- 44 radishes (60g)
- 22 scallion (30g)
- 22 small handful lettuce (60g)
- 2 tsp2 tsp sesame seeds
- 1/4 tsp1/4 tsp salt
