A delicious recipe to kick off the new year that's full of flavour. It features a delicious ingredient from Korea called Gochujang. It's a fermented red chilli paste which brings buckets of flavour to any dish it's used in. Great for Korean style fried chicken as well as on fish like salmon as shown here.

This dish also works well with sea bream, sea bass or trout , This is a good way to very healthy way to eat fish Ask you fish monger to scale and pin bone this fillets for you f you can’t get boc choy (also called pak choi), steam what ever green vegetables you like

INGREDIENTS

(SERVES 4)

• 4 x 160g salmon fillets or sea bass
• 1 x red chilli finely sliced
• 1 x knob ginger finely sliced
• 4 x spring onions finely chopped
• 1 x red pepper finely sliced
• 1 x tbsp sesame oil
• 1 x tbsp Gochujang
• Juice 1 × lime
• 1 × tbsp soy sauce
• 4 x baby Bok choy

Green rice

• Cooked jasmine rice
• 3 x eggs
• 2 x tbsp oil
• 1 x onion chopped finely
• 2 × tbsp garlic chopped
• 3 x spring onions chopped finely
• 1 × green chilli de-seeded and chopped
• 4 x tbsp chopped coriander

METHOD

1. For the green rice: Scramble fry the eggs in a smoking hot wok. When cooked, add all the ingredients (except the rice and coriander) and stir-fry for 2 minutes. Add the cooked rice and cook for a further 3 minutes. Finish with the chopped coriander.
2. For the steamed salmon; place a piece of greaseproof paper on the bottom of your steamer basket. Put the sesame oil, Gochujang, lime juice and soy sauce in a bowl, mix well and add the salmon and marinade for 30 minutes
3. Place on the fillets of salmon, neatly arrange the spring onion, ginger, pepper, red chilli on the top of the fillets, then arrange the Bok choy around the side of the steamer.
4. Steam for 8-10 minutes over a pot of boiling water.
5. To serve. Carefully lift the salmon and Bok choy on to the plate, and place the green rice in a bowl on the side. Serve with a little more soy and sesame on the side.
6. Enjoy!

Friday Food on The Pat Kenny Show with Gareth Mullins Executive Chef of The Anantara Marker Hotel. Follow Gareth on Instagram.

You can also get more tips from Gareth and Gary O'Hanlon on their GoLoud Original Podcast "Dishing It Out"

All with thanks to Cully & Sully.

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