Serves 4
For the sea bream:
- 2x sea bream
- 300g-400g, scaled, fillet and pin boned
- Skin scored
Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the bibimbap dressing:
- 2 tablespoons gochunjang
- 1 tablespoon miso
- 3 tablespoons sesame oil
- 2 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon cider vinegar
- 1 clove minced garlic
- Juice of 1 lime
- 2 tablespoon soy sauce
Combine all ingredients, and mix thoroughly. Adjust quantities to make milder or spicier.
For the salad:
- 100g mooli, peeled
- 100g carrot, peeled
- 100g cucumber, peeled
- ½ bunch rocket, washed
Spiralize the mooli, carrot and cucumber. Dress the vegetables with the bibimbap dressing 15/20 minutes before serving, add the rocket just before serving.
For the crispy rice noodles:
- 15 g rice noodles
- Salt
- Oil for deep frying
Heat the oil to 180 deg cel. Deep fry noodles in batches, and drain on kitchen paper. Season.
Garnish with toasted black and white sesame seeds.
