Rainbow Trout Bibimbap - Riverence Provisions

Ingredients

• 2 medium carrots, peeled and shredded
• 1 clove garlic, crushed
• 1 teaspoon superfine sugar
• 1 teaspoon sea salt
• 2 teaspoons sesame oil
• ½ teaspoon chili powder
• ¼ cup sugar
• ½ cup rice wine vinegar
• 2 cloves garlic, thinly sliced
• 1 tablespoon sea salt
• Daikon radish, peeled and thinly sliced
• 1 tablespoon vegetable oil
• 1 clove garlic, chopped
• 1 green onion
• Salt to taste
• 4 cups spinach, washed and stemmed
• Toasted sesame seeds
• 2 teaspoons sesame seeds
• 2 teaspoons sea salt flakes
• 2 teaspoons chili powder
• 1 teaspoon sesame oil
• ¼ cup soy sauce
• ¼ cup brown sugar
• 4 cloves garlic
• 1 inch piece ginger, peeled and chopped
• 1 brown pear, peeled and chopped
• 1 tablespoon shallot, chopped
• 2 (5-6) oz. Riverence Riverence Trout fillets, thawed; patted dry and cut in half on the diagonal
• 1 ½ cups short grain rice, rinsed
• 2 cups water
• 2 egg yolks