Spicy Red Sea Bream Sashimi Salad recipe - ingredients, nutrition and when to eat it
This dish combines red sea bream sashimi with crisp vegetables such as cucumber and onion, lightly tossed in a tangy, spicy gochujang sauce.
This dish combines red sea bream sashimi with crisp vegetables such as cucumber and onion, lightly tossed in a tangy, spicy gochujang sauce. The mild fish and bright, zesty sauce make it refreshing. It’s a nice side dish for lunch or dinner on a hot day.
Seafood · 15 minutes to cook
Nutrition (per 318.8g serving): 209.6 kcal · protein 23.9g · carbohydrate 17.7g · fat 4.9g · sodium 516mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the sashimi just before serving and toss briefly to preserve its texture.
Tips: Cucumber and onion release water easily, so pat the vegetables dry before using them.
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Ingredients (1 serving)
- Red Sea Bream Sashimi — 100 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Leaf Lettuce — 3 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp