5 Ingredients or Fewer

Easy to Eat Fish

February  5, 2020
0 Ratings
  • Prep time 35 minutes
  • Cook time 6 minutes
  • Serves 4
Author Notes

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

What You'll Need
  • 4 tablespoons koji-kun seasoning (Japanese rice mold in miso)
  • Splash water
  • 2 pinches salt
  • 1 pound light flaky fish filets, like flounder
  • 2 tablespoons gochujang paste (Korean spicy miso paste)
  • 1-2 tablespoons grated ginger
  • 1 teaspoon crushed garlic
  • 1 pound flaky white fish filets, like flounder
  1. Mix all the ingredients above, loosening with enough water to make a thick barbeque sauce.
  2. Marinate fish for 35-40mins.
  3. Grease a pan, and set your broiler to high. Wipe the filets clean of the marinade. They should be stained a pretty rosy red.
  4. Broil until filets are done to your liking and a little crispy on top. ~7mins for a .5" thick filet positioned ~2" from my broiler.

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