From: Bo Kwon, KOi Fusion, Portland (3 mobile trucks and 3 stationary locations). This recipe was a winner in the Food Truck Cuisine category of the recent Mango Hometown Tour event. Yield: 8 servings.
2 lb. halibut or mahi mahi (or any other meaty fish)
½ cup sesame oil
3 tsp. fresh lime juice
5 tsp. Korean chili powder or 1 jalapeno pepper, seeded and finely chopped
1½ tsp. ground cumin
1½ tsp. ground coriander
1 Tbsp. Kochujang red bean paste
1½ tsp. garlic, minced
1 tsp. kosher salt
as needed, olive oil
as needed, butter
as needed, lemon wedges
pinch of ground black pepper
1-2 fresh mangos for salsa
2 slightly ripe mangos for pico de gallo
4 cups cabbage, finely shredded (Napa cabbage is preferred)
1½ cups prepared red or tomatillo salsa
as needed, 6" corn tortillas
as needed, fresh kimchi
For fish: Combine sesame oil, lime juice, Korean chili powder or jalapeno, cumin, coriander, Kochujang red bean paste, garlic and kosher salt to create a marinade. In refrigerator, marinate fish overnight or for at least 2-3 hours. Broil marinated fish inside a foil packet with a little olive oil, butter and lemon wedges.
For the mango pico de gallo: Combine 3 diced onions, 1½ diced tomatoes, 2 minced jalapenos, 1 diced avocado, 2 diced slightly ripe mangos, salt and pepper to taste and fresh lime juice.
For the mango salsa: Dice 1-2 fresh mangos (depending on size) and puree in blender or food processor. Add pureed mango to 1½ cups prepared red salsa or tomatillo salsa and mix well to combine.