Ingredients
| 1 carrot, peeled, cut into thin matchsticks | |
| 1 small cucumber, halved and cut on the diagonal | |
| ¼ small daikon, peeled and cut into matchsticks | |
| 2 zucchini, halved and thinly sliced | |
| 125g mung bean sprouts | |
| 2½ teaspoons sea salt | |
| 10g seaweed (I used sea spaghetti) | |
| 100g spinach | |
| 150g fresh shiitake or other mushrooms, sliced | |
| vegetable oil for frying | |
| 2 cloves garlic, finely chopped | |
| 4 teaspoons soy sauce | |
| 8 teaspoons sesame oil | |
| 2 cups short grain rice (sushi rice is fine to use here although I used brown genmai rice which I soaked for 30 minutes before cooking) | |
| 400g fish such as kahawai, trevally or ling | |
| 1 teaspoon sriracha salt | |
| 1 spring onion, chopped | |
| gochujang and sesame oil to serve |
Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.
Instructions
| 1. | Put the carrot, cucumber, daikon, zucchini and bean sprouts into separate bowls. |
| 2. | Sprinkle each with ½ teaspoon sea salt and let sit for 20 minutes. |
| 3. | Massage well to soften, then rinse off the salt. |
| 4. | Soak the seaweed according to packet directions (wakame will only need 5 minutes, sea spaghetti needs 60 minutes). |
| 5. | Drain, but reserve the soaking liquid to use as part of the volume of water for cooking the rice. |
| 6. | Blanch the spinach in boiling salted water, drain and squeeze dry. |
| 7. | Fry the mushrooms in a little oil until cooked, add a small amount of the garlic, cook for another minute and set aside. |
| 8. | Combine the remaining garlic with the soy sauce and sesame oil. |
| 9. | Drizzle a bit over each of the vegetables and refrigerate until required. |
| 10. | Cook the rice according to packet instructions. |
| 11. | Cut the fish into small pieces and sprinkle with the sriracha salt. |
| 12. | Set aside for 30 minutes. |
| 13. | Quickly pan fry in oil just before serving. |
| 14. | Put the warm rice into 4 bowls. |
| 15. | Top with a small amount of each vegetable, the seaweed and fish pieces and scatter over the spring onion to garnish. |
| 16. | Serve with gochujang and sesame oil on the side, so each person can add as much as they like before tossing the ingredients together. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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