Honey gochujang trout.
martha shared a great article by @francesmkim on this south korean staple the other day. thanks @marthastewart, for the spaghetti share too. 🌞
using gochujang combined with honey is a great way to take down that heat factor, and this recipe is a great way to first introduce people to the earthy spiciness without going overboard. .
1 side of steelhead trout (roughly 2lbs)
4 cloves fresh garlic, finely minced
3 tbsp salted butter
1 tbsp korean gochujang paste
2 tbsp honey
1/4 cup chopped parsley
optional: lemon wedges to serve
combine gochujang, honey + parsley in a small bowl and set aside.
heat a non-stick oven safe skillet to medium-high. add butter + garlic and cook for 1 minute until melted. place trout in pan skin side down. cook for 3-5 minutes. while that happens, use a marinade brush to spread gochujang mixture evenly over the flesh side of the trout. remove from heat and place under a moderate broiler for 5-8 minutes or until gochujang is slightly caramelized and fish just cooked through. place on a serving dish, pour pan juices on top. (for great korean recipes with a twist, i highly recommend @koreanfusion )