Lunch

Perilla-Leaf Wrapped Halibut with Gochujang Emulsion

Name: Perilla-Leaf Wrapped Halibut with Gochujang Emulsion
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 halibut steaks, 5 oz each, patted dry; 8 fresh perilla leaves (or shiso); 1/2 cup pearl barley, cooked; 3 tbsp gochujang; 2 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp maple syrup; 2 tbsp water or dashi stock; 1 tsp minced garlic; 1 tsp grated ginger; 1 tbsp neutral oil for searing; 8 oz baby bok choy, halved; 4 oz baby carrots, halved lengthwise; 1 tsp sea salt; 1/4 tsp white pepper; 2 scallions, cut into 2-inch batons; 1 tbsp toasted sesame seeds

Pan-seared halibut steaks enfolded in fresh shiso-perilla leaves, served over barley (bori) with a silky gochujang-sesame emulsion and charred baby vegetables. A Korean-inspired dish celebrating the delicate interplay of herb, fish, and fermented heat.

514cal 36gprotein 35gcarbs 26gfat 12min prep 18min cook 2serves

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