Korean · Lunch
Spicy Raw Halibut Salad (Keto)
Raw halibut cubes marinated in a gochugaru and gochujang sesame oil dressing with cucumber, scallion and avocado. Served chilled over shredded napa cabbage and finished with toasted sesame seeds and crushed pine nuts, this Korean hoe-style salad balances heat, acidity and cold fish.
$10
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
399Calories
29.4gProtein
30.1gFat
11.8gCarbs
3.1gSugar
4.6gFiber
682mgSodium
63mgChol
4.9gSat Fat
940mgPotassium
95mgCalcium
2.3mgIron
1.4mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
keto
Instructions
1
Prep
Cut halibut fillet into small cubes, pat dry with paper towel, and chill. Mince the garlic and grate the ginger.
2
Build
Whisk gochugaru, gochujang, sesame oil, rice vinegar, garlic, ginger and salt until smooth.
3
Toss
Add chilled halibut, julienned cucumber and sliced scallion to dressing and gently toss until coated.
4
Plate
Arrange shredded napa cabbage on a chilled plate, spoon dressed halibut over top, fan avocado slices alongside, scatter with sesame seeds and pine nuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sushi-grade halibut fillet
- 11 small avocado (about 75g)
- 2/3 cup70g cucumber
- 1/2 cup50g napa cabbage
- 22 scallion
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp gochujang
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp20g pine nuts
- 1/2 tsp1/2 tsp salt
