Protein Swap | Spicy Cod Bibimbap Bowls
with Kimchi & Carrot Salad
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
It’s about balance, right? You’ll achieve it with a Korean-inspired sauce that sweetens fiery gochujang with a touch of honey. You’ll do it again with a salad of sesame-laced carrot coins and kimchi, and finally with perfectly cooked cod and fluffy rice.
We will send you:
- 2 Wild-caught cod fillets (MSC-certified)
- 200g Nantes carrots
- 1 Scallion
- 1 Heirloom zucchini
- 160g Jasmine rice
- 15g Gochujang
- 30ml Rice vinegar
- 14g Honey
- 15ml Toasted sesame oil
- 33g Organic kimchi
Contains: Cod • Sesame • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
760 mg
Total Carb
88 g
Sugars
13 g
Protein
31 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, thinly slice the carrots and scallion crosswise.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- In a small bowl, make the sauce by combining the gochujang, ½ the honey, ⅓ of the vinegar, ⅓ of the sesame oil, ½ the scallion, 1 tbsp water (double for 4 portions) and S&P.
Sauté the zucchini
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the zucchini and sauté, 3 to 4 min., until nicely browned; season with S&P.
- Transfer to a bowl and reserve the pan.
Make the carrot salad
- Meanwhile, in a medium bowl, combine the carrots, kimchi, remaining sesame oil, honey, vinegar and scallion, and S&P.
Cook the salmon
- Pat the salmon dry; season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
- Divide the rice between your bowls.
- Top with the salmon, zucchini and carrot salad.
- Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
