Recipe for Korean Fish Parcels | Dublin Cookery School

Ingredients

• 120g courgette
• Half a small onion
• 4 spring onions
• 1 red pepper
• 60g carrot
• 1-2 green chillies
• 4 slices lime, cut in half
• 80g baby spinach
• 4 x 150g hake, cod, brill or turbot, skinned
• ¼ tsp black sesame seeds
• 100g Kikkoman soy sauce
• 20g sugar
• 1 tbsp gochugaru or 1 tsp chilli powder
• 40g shallot, diced very finely
• 2 spring onions, sliced finely
• 2 tsp sesame seeds
• 40g water