Korean · Lunch
Spicy Raw Halibut Salad
Raw halibut fillet is diced and dressed in a gochujang-spiked sesame sauce sharpened with rice vinegar and lime, then tossed with cucumber, scallion and crisp lettuce over cooled rice. Korean-inspired heat, nutty sesame oil, and cold crunch define the bowl, finished with toasted sesame seeds and gochugaru.
$10
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
346Calories
32.8gProtein
10.9gFat
31.5gCarbs
6.1gSugar
2.9gFiber
866mgSodium
94mgChol
1.9gSat Fat
760mgPotassium
68mgCalcium
2.1mgIron
1.3mcgVitamin B12
9.4mgVitamin C
gluten-free
low-calorie
spice-route
all-time-classics
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Pat halibut dry with paper towel and dice into 1/2-inch cubes, checking the flesh is firm, translucent and odourless before using raw.
2
Whisk
Combine gochujang, sesame oil, rice vinegar, lime juice, minced garlic and gochugaru in a small bowl until smooth.
3
Chill
Toss diced halibut with sauce, cover and refrigerate for 10 minutes until the fish firms slightly.
4
Build
Spread cooled rice on a plate, scatter thinly sliced cucumber, scallion and shredded lettuce over top.
5
Plate
Spoon dressed halibut and sauce over rice and vegetables, sprinkle with toasted sesame seeds and salt, serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g halibut fillet
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp lime juice
- 2 clove2 clove garlic
- 1 tsp1 tsp gochugaru
- 2/3 cup100g cucumber
- 22 scallion
- 1 cup60g lettuce
- 1 cup180g white rice, cooked and cooled
- 1 tsp1 tsp sesame seeds
- 2 pinch2 pinch salt
