Korean-Style Black Cod with Scallion Pajeori
Crunchy Kohlrabi & Peanut Slaw
Cooking time
25 minutes
Servings
2/4
Calories
1010 /serving
To truly experience a Seoul connection, prepare this meal with a cooking partner. While one of you cooks buttery black cod and makes pajeori (a sesame-sweet onion garnish), the other can put together an ultra-crunchy slaw of kohlrabies and toasted peanuts.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 4 Scallions
- 2 Cucumbers
- 2 Kohlrabies
- 15ml Toasted sesame oil
- 60ml Rice vinegar
- 50g Chopped peanuts
- 160g Jasmine rice
- 7g Honey
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cod • Peanuts • Sesame
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Whisk
Total Fat
57 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
92 g
Sugars
13 g
Protein
36 g
Fibre
10 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add ½ the sesame oil.
- Let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and cut the kohlrabies into matchsticks (or halve and thinly slice).
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Cut the scallions crosswise into thirds; thinly slice lengthwise.
Toast the peanuts
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the slaw & scallion pajeori
- In a medium bowl, combine the kohlrabies, cucumbers, peanuts, ⅔ of the vinegar, a drizzle of oil and a pinch of salt.
- In a small bowl, whisk the honey, and remaining sesame oil and vinegar. Add the scallions, sesame seeds and S&P; stir well.
Cook the cod
- Pat the cod dry; season with ¾ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
Plate your dish
- Divide the rice between your plates.
- Top with the cod and slaw.
- Drizzle the cod with the scallion pajeori.
- Garnish with the remaining spices. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
