Chef Emma Bilazarian

This recipe packs an über-umami punch and brings out the spicier side of our versatile, sustainable fish. 

Prep Time: 15 mins 
Cook Time: 10 mins
Total Time: 25 minutes 
Yield: 1 serving
 

Ingredients:

• 1 fillet of Dutch Yellowtail
• 1 pack OMSOM Korean Spicy Bulgogi Marinade
• 1 cup / 30 g spinach
• 1 cup / 96 g shiitake mushroom thinly sliced
• ½ / 111 g cup zucchini 
• ½ cup / 64 g carrots thinly sliced
• 2 cups / 500 g steamed rice
• ¼ cup / 37 g kimchi 
• 1 egg 
• 3 tbsp / 44 ml avocado oil
• 1 tbsp / 9 g sesame seeds
• 1 tbsp / 5 g scallions

Preparation:

• Pour OMSOM sauce over the fillet and let marinate while preparing other ingredients, set aside.
• Slice your zucchini, carrots, spinach, and mushrooms, then saute them individually on medium-high heat in ½ teaspoon / 2½ ml of avocado oil and ¼ teaspoon / 1½ g of salt for each vegetable. 
• Add some 1 tablespoon / 15 ml oil into a pan then add the fish and all the sauce with a ½  cup / 118 ml of water. Cook the fish on medium-high heat; it takes about 3 to 5 mins to cook it thoroughly. Reserve the sauce—this will be used for your bowl.
• Fry egg in 1 tablespoon / 15 ml of oil until the whites are set. 
• Reheat the rice and place it into a bowl. Add the meat, assorted vegetables, bibimbap sauce, and egg on top of the rice. Serve.