Bibimbap Style Korean BBQ Bowl
Ingredients
- 2 tablespoons basmati rice
- 1 teaspoon extra-virgin olive oil
- ½ small carrot julienned or grated
- 1 cup green cabbage finely sliced
- ¼ teaspoon chilli flakes optional
- 1 teaspoon extra-virgin olive oil
- 1 cup swisse brown mushrooms sliced
- 2 cups spinach
- 1 teaspoon extra-virgin olive oil
- 1 fillet thawed Birds Eye Ocean Selections Barramundi – Korean BBQ
- 1 free-range egg
- 1 teaspoon tamari
- 1 teaspoon sesame seeds
Instructions
- Start by cooking the basmati rice according to package instructions.
- Heat the extra-virgin olive oil in a medium frying pan and add the carrot, green cabbage and chilli flakes. Cook for 2-3 minutes to soften, then remove from the pan and transfer to a bowl.
- Next, add the extra-virgin olive oil and mushrooms to the pan. Cook for 3-4 minutes, until the mushrooms have browned and cooked down. Remove from the pan and transfer to the bowl.
- Add the spinach to the pan and cook for 2-3 minutes, until wilted. Remove from the pan and place in the bowl next to the other vegetables.
- Heat the next lot of extra virgin olive oil in the pan and add the Birds Eye Ocean Selections Barramundi – Korean BBQ. Cook for 4 minutes on one side, before turning over and cooking for another 4-5 minutes. Once cooked, add this to the bowl.
- Finally, crack the raw egg into the pan and fry for 4-5 minutes, until the whites have hardened.
- Add the cooked rice to the bowl alongside the fish and vegetables. Then top it with the fried egg.
- Drizzle over the tamari and sprinkle with sesame seeds to serve.
Notes
Note: Option to add more chilli flakes sprinkled over the top at the end.