TEAM RECIPE: Kayleen's Spicy Gochujang Sablefish
August 24th, 2021Decadence with a Spicy Twist
In addition to providing unparalleled support to the Wild Alaskan community, Member Experience Specialist Kayleen B. also knows her way around a piece of sablefish. Marinating the sablefish in gochujang sauce (a savory red chili paste popular in Korean cooking and beyond) enhances the flavor of this decadent fish by adding a sweet and spicy flair.
TEAM RECIPE: Kayleen's Spicy Gochujang Sablefish
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
15 minutes
Total time
35 minutes
Yield
1 serving
Ingredients
- 1 6-ounce portion of sablefish
- 1 tablespoon coconut aminos (or soy sauce)
- 2 teaspoons gochujang sauce
- 1 teaspoon umami seasoning
- 1/4 teaspoon ginger, freshly grated
- 1/2 teaspoon garlic, minced
Instructions
1. Once thawed, pat dry sablefish and place in shallow bowl.
2. In a small mixing bowl, whisk together remaining ingredients until well combined, then pour over sablefish. Let marinate for 15 minutes. Preheat oven to 425°F while sablefish is marinating.
3. Once oven is preheated, place sablefish and any remaining sauce on a rimmed baking sheet - cook for 12-15 minutes, making sure the internal temperature reaches 145°F.
4. Let rest for ~5 minutes. Enjoy!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
