Gochujang-Glazed Black Cod
Serves 6
Ingredients
- 1/4 cup maple syrup
- 3 tablespoons gochujang (korean red chili paste)
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon white or yellow miso paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon toasted sesame oil
- 2 pounds black cod (cut into 6 equal portions)
- Flaky finishing salt (to taste)
Directions
- In a small bowl, whisk together everything but fish and salt.
- Place fish in a single layer on a parchment-lined, rimmed baking sheet. Spoon about a tablespoon of gochujang mixture onto each piece of fish. Marinate at room temperature 30 minutes (or chill up to 1 hour).
- While fish marinates, place remaining gochujang mixture in a small saucepan. Bring to a simmer and cook 1 to 2 minutes, until it reduces and thickens slightly. Remove from heat. Pour half the mixture into a small bowl and set aside.
- Adjust rack to top position and preheat broiler. Spoon remaining half of gochujang mixture on fish. Broil fish 8 to 10 minutes, until opaque throughout and flakes easily. Watch closely so fish does not burn.
- Place fish on serving plates. Top each with a small pinch of coarse salt and drizzle with reserved sauce. Serve with Sesame Kimchee Slaw.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 470
- Fat: 32.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 95.0 mg
- Sodium: 720.0 mg
- Carbohydrates: 95.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 11.0 g
- Protein: 28.0 g