1fillet thawed Birds Eye Ocean Selections Barramundi - Korean BBQ
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.
Note: Option to add more chilli flakes sprinkled over the top at the end.
Bibimbap Style Korean BBQ Bowl by 28 By Sam Wood. https://28bysamwood.com/recipes/bibimbap-style-korean-bbq-bowl/