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Prep time
35 minutes
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Cook time
6 minutes
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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
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Ingredients
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4 tablespoons
koji-kun seasoning (Japanese rice mold in miso)
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Splash
water
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2 pinches
salt
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1 pound
light flaky fish filets, like flounder
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2 tablespoons
gochujang paste (Korean spicy miso paste)
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1-2 tablespoons
grated ginger
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1 teaspoon
crushed garlic
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1 pound
flaky white fish filets, like flounder
Directions
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Mix all the ingredients above, loosening with enough water to make a thick barbeque sauce.
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Marinate fish for 35-40mins.
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Grease a pan, and set your broiler to high. Wipe the filets clean of the marinade. They should be stained a pretty rosy red.
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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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