“Seafood is my favourite ingredient to play with. It would be such a sad thing to see it disappearing, little by little, in the future. We have to protect it. Let’s do it together, it’s easy! Look for the MSC blue label and start buying sustainably. From a small blue action now, we can create a big blue future!”
(Italy)
Prep time
20 mins
Cooking Time
10 mins
Serves
4
Ingredients
500g MSC certified sliced cod fillet
You’ll also need…
200g barley rice
1 whole head of curly lettuce or other salad leaves
1cucumber
300g Greek yogurt
10 perilla leaves
4 garlic cloves
4 tbsp gochujang – Korean red pepper paste
1 tbsp perilla oil
1 tbsp honey
1 tbsp soy sauce
Some sesame seeds
Some salt
You’ll also need…
200g barley rice
1 whole head of curly lettuce or other salad leaves
1cucumber
300g Greek yogurt
10 perilla leaves
4 garlic cloves
4 tbsp gochujang – Korean red pepper paste
1 tbsp perilla oil
1 tbsp honey
1 tbsp soy sauce
Some sesame seeds
Some salt
Method
- Finely chop garlic and perilla leaves, mix well with yogurt and season with salt.
- Defrost the MSC certified cod and cook in an air fryer at 180°c (or a lightly oiled frying pan) for 8 minutes. Boil barley in salty water until soft, strain and reserve.
- Thoroughly mix the gochujang (Korean red pepper paste), honey, perilla oil and soy sauce.
- Spread a layer of yogurt on the bottom of the plate, place the cooked barley on top of the yogurt, in the middle of the plate.
- Wash the cucumber and slice it in thin rounds. Wash the lettuce or salad leaves and tear the leaves into pieces with your hands. Then use a spoon to move some of the barley and place alternating slices of MSC certified cod, lettuce and cucumber in
the center.
- Season with gochujang sauce and sesame seeds.
https://www.msc.org/uk/what-you-can-do/sustainable-seafood-recipes/recipe/cod-boribap
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