"Gochujang is a thick Korean pepper paste made from chili peppers, rice, fermented soybeans, and salt. My kitchen pumps out so many Korean inspired meals, here in the Deep South!"
Honey And Gochujang Glazed Trout
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Recipe Intro From thedaleyplate
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Serves 4
Ingredients:
2 lbs of fish of choice, such as salmon, trout, or tilapia (roughly 2lbs)
4 cloves fresh garlic, diced
3 tbsp salted butter
1 tbsp Korean Gochujang paste
2 tbsp honey
1/2 cup chopped parsley
Directions:
In a small bowl, add kochujang, honey and parsley, stir to combine and set aside.
Heat a 12" non-stick skillet to medium-high. Add butter and garlic and cook for 1 minute until melted and just bubbling. Place trout in pan skin side down, making sure that every surface of flesh is touching the pan. Cook for 3-5 minutes and flip.
While the skin side is cooking (3 minutes), use a marinade brush to spread kochujang mixture evenly over the flesh side of the trout. Remove pan from heat and place trout under a moderate broiler for 5 minutes. (Alternatively, flip the fish over once more and cook for 1-2 minutes just until the marinade caramelizes slightly). Place on a serving dish along with any pan juices. Serve with a green salad.