Gochujang-Marinated Alaska Sablefish With Shiitakes
- Prep time 45 minutes
- Cook time 20 minutes
- Serves 4
Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, modeled after a method my mom used when I was growing up: wrapping fish fillets, sliced vegetables, and a flavorful marinade in parchment paper, then baking the “packages” in the oven for diners to open at the table. The “en papillote” cooking method isn’t new, but it was always (and still remains) a fun and impressive way to prepare fish and take dinner to the next level.
This easy recipe is both weeknight-friendly and dinner party-appropriate. Alaska sablefish fillets are marinated in a bold, spicy-sweet mixture of gochujang (Korean red chile paste), soy sauce, honey, mirin, and minced garlic, topped with sliced shiitake mushrooms and diced scallions, and wrapped individually in parchment paper and baked. For the best flavor, rest the marinated fish in the fridge for at least 30 minutes and spoon the leftover sauce over the vegetables and fish (don’t waste a single drop!) before folding up the packages. All it takes is 20 minutes in the oven to produce bundles of rich, velvety fillets (a defining quality of Alaska sablefish) and tender mushrooms swimming in a zippy, gochujang-based marinade. Don’t worry if the sauce pools around the fish after baking; keep the packages intact and allow guests to unwrap their own meal for both ease of serving and the best presentation. Serve the dish with toasted sesame seeds and sticky white rice (spoon the flavorful marinade from the packets on top, if you like) to round out the meal. —Joy Cho
Test Kitchen Notes
This recipe is shared in partnership with the Alaska Seafood Marketing Institute. —The Editors
garlic cloves, minced
(4 to 5 ounces each) Alaska sablefish fillets (thawed, if frozen)
Freshly ground black pepper
sliced shiitake mushrooms
Toasted sesame seeds, for topping
Sticky white rice, for serving
- In a medium bowl, whisk together the gochujang, soy sauce, honey, mirin, and garlic until combined.
- Place the fish fillets in a large shallow bowl or dish and season both sides with salt and pepper. Pour the gochujang marinade on top. Cover the dish and refrigerate for 30 minutes to an hour.
- Heat the oven to 400°F. Tear parchment paper into four sheets measuring about 12 by 16 inches (slightly smaller than the size of a half-sheet pan, if that helps to eyeball it).
- Remove the fish from the refrigerator and place each fillet in the middle of a parchment sheet, retaining as much of the marinade as possible.
- Top each fillet with ½ cup of the sliced mushrooms, then drizzle the mushrooms with ¼ of the leftover marinade from the dish. Sprinkle ¼ of the diced scallions on top. Repeat with the remaining fish.
- Fold the parchment over itself lengthwise, then firmly tuck the two ends under each fillet to create a wrapped “package.” Carefully transfer the four parchment-wrapped fillets to a baking sheet (for easy cleanup, line the sheet with parchment or foil first). Double-check that each package is closed.
- Place the baking sheet in the oven and bake for 18 to 20 minutes, until the fillets flake with a fork and are cooked through (gently open one package at 18 minutes and check for doneness, then return to the oven for a few more minutes if needed).
- For the best presentation, place the parchment-wrapped fillets in shallow bowls and allow guests to open their own package at the table. Serve alongside sticky white rice and toasted sesame seeds for sprinkling on top.
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