Spicy Pan-Seared Halibut Over Rice
Flavorful Spicy Pan-Seared Halibut Rice Bowl
Introducing a nutritious and delicious ‘Spicy Pan-Seared Halibut Rice Bowl’ featuring flaky white fish, halibut! While excellent as a side dish, serving it over rice transforms it into a satisfying one-bowl meal. Experience the delightful combination of mild, seared halibut and a vibrant, spicy sauce that creates a truly special dish. Let’s get cooking!
Main Ingredients- 2 pieces (approx. 100g) prepared halibut fillet
- 1/2 medium onion
- 2 shiitake mushrooms
- 1/6 medium zucchini
- 2 red chili peppers
- 2 cloves garlic
Spicy Sauce Ingredients- 5 Tbsp soy sauce
- 3 Tbsp rice wine (mirin)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame oil
- 5 Tbsp soy sauce
- 3 Tbsp rice wine (mirin)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 2 pieces (approximately 100g) of 100% domestic, prepared halibut fillet.
Step 2
Gently pat the halibut fillet dry with paper towels. Season both sides generously with salt and pepper to remove any fishiness and enhance its flavor.
Step 3
Cut the seasoned halibut fillet into bite-sized pieces. This makes it easier for the sauce to penetrate and cook evenly.
Step 4
Thinly slice the onion and zucchini into strips. Slice the shiitake mushrooms similarly. For the red chili peppers, slice them in half lengthwise, remove the seeds, and then slice thinly. These will add a spicy kick and vibrant color.
Step 5
Lightly oil a pan and heat it over medium heat. Place the halibut pieces in the pan and sear them until golden brown on all sides, flipping as needed. Once cooked, transfer the halibut to a plate and set aside.
Step 6
In the same pan, add the sliced onions, zucchini, shiitake mushrooms, and thinly sliced garlic. Sauté until the vegetables become tender and slightly translucent. A pinch of salt and pepper will enhance the natural sweetness of the vegetables.
Step 7
Once the vegetables are somewhat cooked, add 5 Tbsp soy sauce, 3 Tbsp rice wine, 1 Tbsp oligosaccharide, and 2 Tbsp gochugaru to the pan. Reduce the heat to medium-low to prevent burning. Stir and cook the vegetables and sauces together until the sauce thickens slightly.
Step 8
Return the pan-seared halibut to the pan. Toss everything gently to coat the halibut evenly with the spicy sauce. Drizzle in 1 Tbsp of sesame oil, stir once more to combine, and your delicious Spicy Pan-Seared Halibut Rice Bowl is ready! Serve over warm rice and enjoy.
