This is my wife's favorite fish recipe. It's an easy sort-of-Korean, sort-of-Japanese dish with a serious kick from the gochujang, and a warm sweetness from the ginger and miso. Yellow or white miso can be substituted for the koji-kun, and the gochujang can be scaled back to accommodate tolerance.
Serve with a fork and knife to make it "Easy to Eat Fish!" —Ian
koji-kun seasoning (Japanese rice mold in miso)