Korean barbecue. Menu suggestion.

Be inspired!

Mid loin Back loin

To serve 4, you need: Starter

  • 400 g boiled rice
  • 1 tbsp rice vinegar
  • 300 g Frøya back loin
  • 2 tbsp mayonnaise
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 3 tbsp spring onions
  • 1 pk tenderstem broccoli (broccolini)
  • Jalapeño or sliced green chilli for garnish

Main course

  • 600 g Frøya mid loin
  • 2 tbsp chilli paste
  • 3 tbsp honey
  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • Black and white sesame seeds for garnish
  • Coriander
  • About 150 g asparagus per person

Starter: Crispy rice with raw salmon Directions:

  1. Find a suitable dish and line it with cling film. Mix the rice and rice vinegar. Pack the rice firmly into the dish, to a depth of 1.5 cm. Place a layer of cling film on top and put the dish in the refrigerator. You can prepare this the evening before.
  2. Mix the mayonnaise, sriracha and soy sauce in a bowl.
  3. Cut the fish into cubes and slice the spring onions. Set aside.
  4. Once the rice has set, tip it onto a chopping board. First cut into four large slices, then into rectangular bite-size pieces.
  5. Heat the oil in a frying pan over medium heat, then fry the pieces until golden brown. Place the pieces on paper towel to absorb excess fat.
  6. Steam the broccoli until tender and place on dinner plates or a serving dish.
  7. Place the rice pieces on the plates. Add the salmon and a slice of jalapeño or chilli.

  Main course: Barbecued Frøya salmon with bulgogi and broccoli Directions:

  1. Mix the chilli paste, honey, sesame oil and tamari (or soy sauce).
  2. Place the mix into a bag or covered dish.
  3. Cut the salmon into serving slices and place into the mixture. Let the salmon marinate for at least half an hour. Brush the marinated fish slices with a little oil.
  4. Barbecue the salmon, preferably in a grill pan over indirect heat. Barbecue the asparagus over direct heat for a couple of minutes.
  5. Serve with a fresh salad and rice, if liked.

Be inspired!

ADDITIONAL EATING EXPERIENCES