Gochujang Fish with Cucumber Salad

Cooked under the broiler, this Korean inspired meal is a little sweet, a little spicy and takes only minutes to make. I used prepared gochujang sauce from the President's Choice brand as a base, but if you are using gochujang paste only use about 1 tbsp. and you will have considerably less glaze so best to try and find a prepared sauce.

Ingredients:

1 1/2 lbs basa fillets (or other white fish)

2 tsps sesame oil

salt and pepper to taste

Glaze:

1/2 cup gochujang sauce

1 1/2 tsps sesame oil

1 1/2 tsps honey

1 tbsp white wine vinegar

2 tsps soya sauce

1 1/2 tsps minced garlic

1 inch ginger, minced

Cucumber Salad:

1 English cucumber, julienned or spiralized

1 tbsp white wine vinegar

1/2 tsp honey

1 tsp sesame oil

1 tsp minced garlic

1 tsp sesame seeds

pinch of red pepper flakes

Begin by drying the fish fillets with paper towels, then rub with sesame oil and add salt and pepper to taste. 

Combine the glaze ingredients. Reserve some to serve at the table and use the rest to brush on both sides of each piece of fish. Place them on a parchment lined baking sheet.

Broil for 7-9 minutes or until the fish flakes easily with a fork. 

Whisk the salad dressing ingredients together and toss with the cucumber.

Serve the fish with the reserved sauce on the side, along with the cucumber salad and your favourite rice.

Serves 5

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