Sablefish with Gochugaru Caramel Glaze

Yield: Serves 4

Recipe courtesy Roy Oh

Ingredients

1 cup sugar

1 cup soy

2 Tbs water

2 Tbs gochugaru (Korean chili flakes)

2 thai chilis minced

2 Tbs garlic minced

1.5 lbs sablefish fillet

1 zucchini sliced

1 onion julliene

4 medium red potatoes, ¼” sliced

1 small daikon, ¼” sliced

Garnish: chopped green onion, sesame seeds, steamed rice, Kimchi

Preparation

  1. In a pot, heat sugar, soy and water till sugar is dissolved. Add rest of sauce ingredients and simmer for 5 mins. Cool.
  2. Heat a large pot on high (lid required). Lay the daikon slices down on the bottom, then the potato, then the onion, then the zucchini. Top the veggies with the sable fillets.
  3. Add the sauce and reduce the heat to medium and cover. Baste sablefish with the sauce every 3 mins for 12 mins.
  4. Turn heat back to high and reduce the sauce while continuing to baste.
  5. BE CAREFUL NOT TO OVER REDUCE.
  6. Garnish with green onion and sesame seeds and serve with rice and kimchi.
https://culinairemagazine.ca/sablefish-with-gochugaru-caramel-glaze/

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