For the Sea Bass: 2 x Sea Bass fillets 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 seed.
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