Korean Bibimbap with Haddock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup long grain white rice8 oz of haddock fillets (or any other sturdy, white fish), cut into 1-2 oz pieces6 baby carrots, julienned1 small red bell pepper, julienned1/4 of a small whit onion, cut into strips1/4 cup leeks, chopped1 celery stalk, chopped1/4 of a cucumber, julienned1 green onion, choppedGinger root2 cloves of garlic3 cups chicken broth1/4 cup rice wine vinegar3 tbs low sodium soy sauceSesame oilBlack pepper
1) Cook rice according to package directions.
2) Prep and chop all of the veggies while you heat a large non-stick skillet over high heat. Add a small drizzle of sesame oil and 1 tbs vegetable oil.
3) Grate (with a micro-plane) 1/2 a tsp worth of ginger root and 1 garlic clove into the oil.
4) Add all veggies except for cucumber and green onions to the pan. Season with some pepper and 1 tbs of soy sauce. Cook until the veggies just start to get soft, but still have some crunch. Take out of pan, cover, and put aside.
5) Add chicken stock, vinegar, and remaining soy sauce to the pan and season with pepper.
6) Grate (with a micro-plane) 1 tsp worth of ginger root and 1 garlic clove into the liquid and stir. Taste for seasoning. You should really taste the vinegar, ginger, and garlic. Don't wuss out with your seasonings.
7) Add fish to the liquid and let liquid come to a boil. Once it boils, reduced heat and cover with a lid. Cook until fish is just cooked through (mine took about five minutes).
8) Grab a bowl, and fill the bottom of it with rice (about a 1/4 of a cup). Top rice with the veggies you took out of the pan. Then top with cucumber and green onion. Top veggies with a few pieces of fish.
9) Finally, grab a ladle and pour a few ladle-fulls of the cooking broth on top of your bowl.
And you can really use whatever veggies you have. I just happened to have these on hand. And I know, this meal is a little high in sodium - so if you're concerned about that you've been forewarned. But it really is super light and delicious. Heck I could even nix the rice and flake up the fish and eat it like a soup.
Number of Servings: 1
Recipe submitted by SparkPeople user L810SCOTT87.
2) Prep and chop all of the veggies while you heat a large non-stick skillet over high heat. Add a small drizzle of sesame oil and 1 tbs vegetable oil.
3) Grate (with a micro-plane) 1/2 a tsp worth of ginger root and 1 garlic clove into the oil.
4) Add all veggies except for cucumber and green onions to the pan. Season with some pepper and 1 tbs of soy sauce. Cook until the veggies just start to get soft, but still have some crunch. Take out of pan, cover, and put aside.
5) Add chicken stock, vinegar, and remaining soy sauce to the pan and season with pepper.
6) Grate (with a micro-plane) 1 tsp worth of ginger root and 1 garlic clove into the liquid and stir. Taste for seasoning. You should really taste the vinegar, ginger, and garlic. Don't wuss out with your seasonings.
7) Add fish to the liquid and let liquid come to a boil. Once it boils, reduced heat and cover with a lid. Cook until fish is just cooked through (mine took about five minutes).
8) Grab a bowl, and fill the bottom of it with rice (about a 1/4 of a cup). Top rice with the veggies you took out of the pan. Then top with cucumber and green onion. Top veggies with a few pieces of fish.
9) Finally, grab a ladle and pour a few ladle-fulls of the cooking broth on top of your bowl.
And you can really use whatever veggies you have. I just happened to have these on hand. And I know, this meal is a little high in sodium - so if you're concerned about that you've been forewarned. But it really is super light and delicious. Heck I could even nix the rice and flake up the fish and eat it like a soup.
Number of Servings: 1
Recipe submitted by SparkPeople user L810SCOTT87.
Nutritional Info Amount Per Serving
- Calories: 349.1
- Total Fat: 2.3 g
- Cholesterol: 111.0 mg
- Sodium: 4,529.7 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 3.7 g
- Protein: 40.4 g
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