Gochujang-Glazed Black Cod Recipe
Gochujang-Glazed Black Cod
If you haven’t already, you’ll want to get acquainted with gochujang, a fermented chili paste from Korea. Its flavor—a mixture of sweet, sour, and heat—pairs beautifully with black cod in our recipe. Served alongside our Sesame Kimchee Slaw, it makes for a beautiful presentation.
- 1/4 cup Metropolitan Market Maple Syrup
- 3 Tbsp gochujang
- 3 Tbsp lime juice
- 2 Tbsp tamari or soy sauce
- 1 Tbsp white or yellow miso
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 2 lb black cod, cut into 6 pieces
- Coarse salt, for topping
- In a small bowl, whisk together maple syrup, gochujang, lime juice, tamari, miso, vinegar, and sesame oil.
- Place fish in a single layer on a parchment-lined rimmed baking sheet. Spoon about a tablespoon of the gochujang mixture onto each piece of fish. Marinate at room temperature for 30 minutes (or chill for up to 1 hour).
- While fish marinates, place remaining gochujang mixture in a small saucepan. Bring to a simmer and cook for 1-2 minutes, until it reduces and thickens slightly. Remove from heat. Set aside half to use as a sauce after cooking.
- Preheat broiler. Spoon remaining half of the sauce on fish. Broil for 8 to 10 minutes, until fish is opaque and flakes; watch closely so fish does not burn.
- Place fish on serving plates. Top each with a small pinch of coarse salt and drizzle with more sauce, if desired. Serve with Sesame Kimchee Slaw.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 32 g
Saturated Fat: 7 g
Cholesterol: 95 mg
Sodium: 720 mg
Carbohydrates: 95 g
Fiber: 0 g
Sugar: 11 g
Protein: 28 g
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