Rainbow Trout Bibimbap

INGREDIENTS

For the Sesame Chili Carrots:

  • 2 medium carrots, peeled and shredded
  • 1 clove garlic, crushed
  • 1 teaspoon superfine sugar
  • 1 teaspoon sea salt
  • 2 teaspoons sesame oil
  • ½ teaspoon chili powder

For the Sweet Pickled Daikon:

  • ¼ cup sugar
  • ½ cup rice wine vinegar
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon sea salt
  • Daikon radish, peeled and thinly sliced

For the Spinach with Sesame and Green Onion:

  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 1 clove garlic, chopped
  • 1 green onion
  • Salt to taste
  • 4 cups spinach, washed and stemmed
  • Toasted sesame seeds

For the Sesame Chili Salt:

  • 2 teaspoons sesame seeds
  • 2 teaspoons sea salt flakes
  • 2 teaspoons chili powder

For the trout marinade:

  • 1 teaspoon sesame oil
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 4 cloves garlic
  • 1 inch piece ginger, peeled and chopped
  • 1 brown pear, peeled and chopped
  • 1 tablespoons shallot, chopped

For the rice and the trout:

  • 2 (5-6) oz. Riverence Riverence Trout fillets, thawed; patted dry and cut in half on the diagonal
  • 1 ½ cups short grain rice, rinsed
  • 2 cups water
  • 2 teaspoons sesame oil
  • 2 egg yolks
DIRECTIONS

For the Sesame Chili Carrots:

  1. Blanch the carrots in salted boiling water for 30 seconds.
  2. Drain and hold in ice water.
  3. Squeeze out any excess water and place in a bowl.
  4. Add the garlic, vinegar, sugar, salt, sesame oil and chili powder and combine.

For the Sweet Pickled Daikon:

  1. Place the sugar, vinegar, garlic and salt in a small sauce pan and bring to a boil.
  2. Pour the mixture over the daikon and allow to pickle for at least 1 hour.

For the Spinach with Sesame and Green Onion:

  1. Place the sesame and vegetable oils, garlic, green onion and salt in a small food processor and blend until smooth.
  2. Sauté spinach with the green onion mixture and sprinkle with sesame seeds.
  3. Keep warm.

For the Sesame Chili Salt:

  1. Place the sesame seeds and salt in a small frying pan over high heat and toast for 3-4 minutes, or until golden.
  2. Add the chili powder and remove from the heat.
  3. Set aside and let cool.

For the trout marinade:

  1. Place the sesame oil, soy sauce, sugar, garlic, ginger, pear and shallot in a small food processor and pulse until combined.
  2. Pour over the trout and refrigerate for 30 minutes.

For the rice and the trout:

  1. Place the rice and water in a medium sauce pan over medium heat. Bring to a boil and cover with a tight lid. Reduce heat to low and cook for 10 -15 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, remove trout from the marinade and cook, skin side down for 3-4 minutes. Remove the skin and set aside.
  3. Remove the rice from heat and let stand for 5 minutes. Heat the sesame oil and vegetable oil in a two small or one large nonstick frying pan or cast iron skillet over medium high heat. Divide the rice between the pans if using two and add the rice in a single layer and cook for 15 minutes, or until the bottom is golden and crisp.
  4. Top with the marinated trout, Sesame Chili Carrots, Pickled Daikon, Spinach and Green Onions, top with egg yolks to mix in and sprinkle with the Sesame Chili Salt. Serve piping hot on the skillet so the egg yolk cooks when stirred into all ingredients.

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