Cod Boribap

Recipe By: Fabrizio Ferrari, Italy

Seafood is my favourite ingredient to play with. It would be such a sad thing to see it disappearing, little by little, in the future. We have to protect it. Let’s do it together, it’s easy! Look for the MSC blue label and start buying sustainably. From a small blue action now, we can create a big blue future!

When shopping for seafood, look for the MSC blue label and help protect the ocean for future generations.

Prep time

20 mins

Cooking Time

10 mins

Serves

500g MSC certified sliced cod fillet

You’ll also need…
200g barley rice
1 whole head of curly lettuce or other salad leaves
1cucumber
300g Greek yogurt
10 perilla leaves
4 garlic cloves
4 tbsp gochujang (Korean red pepper paste)
1 tbsp perilla oil
1 tbsp honey
1 tbsp soy sauce
Sesame seeds, to finish
Salt, to taste

Ingredients

Method

Prepare the yogurt base: Finely chop garlic and perilla leaves. Add them to the greek yogurt, mix well until evenly combined, and season with salt to taste. Set aside so the flavours can infuse.
Cook the barley and the cod: Defrost the MSC certified cod and cook it in an air fryer at 180°c for 8 minutes, or in a lightly oiled frying pan.
Meanwhile, boil barley in salty water until soft, strain and set aside.
Make the gochujang sauce: In a small bowl, mix the gochujang, honey, perilla oil and soy sauce until smooth and glossy.
Build the base of the dish: Spread a layer of yogurt on the bottom of the plate. Place the cooked barley on top of the yogurt, in the middle of the plate.
Assemble and season: Wash the cucumber and slice it in thin rounds. Wash the lettuce or salad leaves and tear them gently by hand. Use a spoon to move some of the barley and place alternating slices of MSC certified cod, lettuce and cucumber in the center.
Season with gochujang sauce and sesame seeds