I loved this dish, but JR said it was a bit spicy for him, so adjust the amount of gochujang according to your palate and the palates of those you are feeding. Little did JR know that it could have been even spicier – my research tells me that if this was a true Korean dish it would have also included gochugaru (Korean red pepper flakes), now that would have been hot!
For more information about gochujang refer to an earlier post Spicy Korean Pork.
Korean Gochujang Fish
I like to use a meaty fish for this dish and on this occasion I used bluenose as that was what looked best in the fish shop, but hake, monkfish or moki also work well – buy what looks best on the day.
1 tbsp vegetable oil
4 (about 150g each) firm white fish fillets
toasted sesame seeds
2 green onions, chopped cooked rice, to serve
1 tbsp gochujang (Korean hot pepper paste)
1 clove garlic, finely chopped
¼ cup soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 For the sauce, place gochujang, garlic, soy sauce, sugar and sesame oil in a small bowl and mix to combine. Set aside.
2 Heat a frying pan over a medium-high heat, add vegetable oil and heat. Add fish and cook for 3-4 minutes each side. Squeeze
lemon juice over fish, then spoon over sauce, reduce heat to medium and cook for a few minutes longer, basting with sauce until fish is cooked through and absorbs some of the sauce. Serve immediately scattered with sesame seeds and green onions.
Serving suggestion: Serve over steamed brown or white rice with a steamed green vegetable of your choice or a salad of mixed leaves.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other Korean-inspired dishes you might like to try: