Szechuan‑Braised Halibut with Spicy Kimchi‑Style Slaw

Ingredients

• 600 g Halibut fillets
• 2 tablespoons Fermented soybean paste (doenjang)
• 1 teaspoon Szechuan peppercorns
• 1 tablespoon Fresh ginger, minced
• 2 cloves Garlic cloves, minced
• 2 cups Chicken or vegetable broth (low sodium)
• 1 tablespoon Soy sauce (gluten‑free if needed)
• 1 teaspoon Korean red pepper flakes (gochugaru)
• 300 g Cabbage, shredded
• 100 g Daikon radish, julienned
• 1 tablespoon Rice vinegar
• 1 tablespoon Olive oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   In a large pot, heat olive oil over medium heat, add minced garlic, ginger, and Szechuan peppercorns; sauté 2 minutes until fragrant.

2. 2

   Stir in fermented soybean paste, soy sauce, and gochugaru, cooking 1 minute to release flavors.

3. 3

   Add broth, bring to a gentle simmer, then lower heat and add the halibut fillets; cover and braise for 30‑35 minutes until the fish is tender and flakes easily.

4. 4

   While the fish braises, prepare the slaw: combine shredded cabbage, julienned daikon, rice vinegar, a pinch of salt, and black pepper in a bowl; toss gently.

5. 5

   Remove the halibut from the broth, slice into bite‑size pieces, and arrange on plates. Spoon a small amount of the braising broth over the fish for moisture.

6. 6

   Serve the fish alongside the kimchi‑style slaw. Optionally garnish with extra Szechuan peppercorns for aroma.