By Captain George Nippell, F/V JIMANI
Gochujang is a savory, sweet and spicy Korean chili paste made with fermented soy beans. There are any number of glazes which feature gochujang, from a basic gochujang, mirin, sesame, and soy, to more complex recipes adding ginger, garlic and scallions to a basic glaze. I wanted to try something a bit different, but not too far out of the lane. Since I like my ginger/coconut/pineapple rice, I wanted to complement that by adding crushed pineapple and ginger to the basic glaze.
½ cup Gochujang
1 tbsp chopped garlic
1 tbsp chopped/crushed ginger
1 tbsp toasted sesame oil
1 tbsp mirin
1 tbsp lite soy sauce
1 tbsp brown sugar
¼ cup crushed pineapple
Blend ingredients in a small saucepan and simmer gently, adding pineapple juice if it needs thinning. If you draw the back of a spoon through the sauce and it leaves a track, it’s about right.
Preheat the oven to 400 degrees with the rack in the upper third. Season fish with salt and pepper, paint a tablespoon or so of glaze on each filet and bake for 12-13 minutes (for ½-inch filets, a minute or two more for thicker filets). Plate and paint another tablespoon of glaze onto the filets.
Add ¼ cup crushed pineapple, 2 tbsp sweetened coconut, 1 tsp sugar and 1 tsp minced/crushed ginger, or ½ tsp ground ginger to your usual rice preparation. Try it, you’ll like it.