1. SetupFinely chop the kimchi, the onion and the kale. Cut the tomato into small dices. Pat the fish dry.
2. Cook the riceHeat up a drizzle of oil and 1 tbsp. of butter in a large pan over medium-high heat. Cook the onion, the tomato and the kimchi for 3 minutes. Add the kale and cook for 3-4 minutes. Add salt and pepper. Add the rice and mix well. Add 2 2P | 3 3P cups of water and the broth cube and bring to a boil. Cover and cook over low heat for 10-15 minutes or until the rice is tender. Adjust the salt and pepper to taste.
3. Cook the fishCoat the fish with the spice mix to taste, the honey and a drizzle of oil. Add salt and pepper. Heat up a drizzle of oil in a pan over medium heat. Cook the fish3-4 minutes on each side or until it's fully cooked.
4. Plate your dishServe the rice with the fish and some lemon juice to taste. Bon appétit!