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Halibut Tail Bo Ssam Recipe

Name: Juniper Bar and Restaurants Halibut Tail Bo Ssam Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs Halibut tail; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 head Napa cabbage; 1 cup Carrots, julienned; 1 cup Cucumber, thinly sliced; 1 cup Green onions, chopped; 2 tbs Sesame oil; 3 tbs Soy sauce; 1 tbs Rice vinegar; 12 leaves Lettuce leaves (e.g., romaine or butter lettuce); 2 cups Rice (cooked); 3 tbs Gochujang (Korean chili paste); 1 tbs Honey; 2 cloves Garlic, minced; 1 tbs Lime juice

Inspired by Juniper Bar and Restaurant

Time1h

Serves4

Halibut tail served in a bo ssam style.

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Ingredients

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Halibut Tail

2 lbs Halibut tail

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Banchan (side dishes)

1 head Napa cabbage

1 cup Carrots, julienned

1 cup Cucumber, thinly sliced

1 cup Green onions, chopped

2 tbs Toasted sesame oil

3 tbs Aged soy sauce

1 tbs Rice vinegar

Wraps

12 leaves Lettuce leaves (e.g., romaine or butter lettuce)

2 cups Rice (cooked)

Sauce

3 tbs gochujang (korean chili paste)

1 tbs Honey

2 cloves Garlic, minced

1 tbs ReaLime juice

Method

Cooking Halibut

Prepare the Halibut

Preheat your oven to 400°F (200°C). Season the halibut tail with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.

Sear the Halibut

Add the halibut tail to the skillet and sear for about 3-4 minutes on each side until golden brown.

Bake the Halibut

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Preparing Banchan

Make the Pickles

In a bowl, combine the soy sauce, sesame oil, and rice vinegar. Toss the cucumber and carrots in this dressing and let them marinate for at least 15 minutes.

Prepare Napa Cabbage

Chop the napa cabbage and toss it with chopped green onions. Drizzle with a little sesame oil and set aside.

Making the Sauce

Combine Ingredients

In a small bowl, mix together gochujang, honey, minced garlic, and lime juice until well combined.

Serving

Assemble the Dish

On a large platter, arrange the cooked halibut tail, lettuce leaves, cooked rice, banchan, and sauce. Serve family-style, allowing guests to wrap the fish and banchan in lettuce leaves with rice.