Lunch

Doehjang-Braised Striped Bass with Summer Squash Ribbon Salad

Name: Doehjang-Braised Striped Bass with Summer Squash Ribbon Salad
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 striped bass fillets (6 oz each), skin on; 3 tbsp doenjang (fermented soybean paste); 1.5 cups dashi or light chicken stock; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1 tsp sesame oil; 1 medium zucchini, ribbon-cut on mandoline; 1 small yellow squash, ribbon-cut; 1 tbsp rice vinegar; 0.5 tbsp sesame seeds, toasted; 1 scallion, thinly sliced at angle; 0.5 tsp fleur de sel; pinch white pepper

A whole striped bass fillet poached gently in a rich doenjang (fermented soybean paste) and ginger broth until just opaque and buttery, served over a bright, crunchy ribbon salad of raw summer squash, sesame, and vinegar. Warm comfort married to cool, crisp vegetables.

300cal per serving 37gprotein 14gcarbs 10gfat 12min prep 18min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this