- 50ml kochujang (chilli pepper paste)
- 1tbsp soy sauce
- 2tbsp rice wine vinegar
- 1tbsp sugar
- ½ spring onion, finely diced
- 2 garlic cloves, minced
- 1tsp ginger, finely
- 400g NZ King salmon Fillet, diced into cubes
- 280g cooked short gain rice
- ½ iceberg lettuce, ripped into small pieces
- ½ spring onions, thinly sliced
- ½ carrot, julienne
- ½ telegraph cucumber, cut into thin strips
- ½ cup bean sprout
Place all the dressing ingredients into a mixing bowl & mix well, allow to steep for 1 hour before using.
To complete the dish
In a mixing bowl place the cubed salmon & lightly dress with the dressing. Set out 4 serving bowls then evenly portion out the remaining ingredients & serve.
Notes: Kochujang or gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard. As an ingredient it can often be found in Asian ingredient suppliers stores.
Image and recipe courtesy Nurtured Seafood