Gochujang-Glazed Black Cod with...Gochujang-Glazed Black Cod with Kimchi Soubise

Name: Gochujang-Glazed Black Cod with Kimchi Soubise
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: Modern Asian-French Fusion
Ingredients: 2 black cod fillets, 180g each, skin-on; 2 tbsp Korean gochujang (chili paste); 2 tbsp mirin; 2 tbsp sake; 1 tbsp organic honey; 50g unsalted butter, divided; 1.5 cups sweet onions, finely sliced; 1/2 cup aged kimchi, drained and finely chopped; 1/4 cup heavy cream; 1 tsp whole Sichuan peppercorns; 4 tbsp grapeseed oil; 1 small handful microgreens (for garnish); Sea salt, to taste

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Cuisine

Modern Asian-French Fusion

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

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Difficulty

Hard

A luxurious fusion of French technique and Korean heat. Silky black cod is glazed with a sweet, fiery gochujang reduction, set atop a velvety kimchi onion puree, and finished with a vibrant Sichuan pepper oil.

Modern Asian-French FusionHard

Ingredients

•2 black cod fillets, 180g each, skin-on

•2 tbsp Korean gochujang (chili paste)

•2 tbsp mirin

•2 tbsp sake

•1 tbsp organic honey

•50g unsalted butter, divided

•1.5 cups sweet onions, finely sliced

•1/2 cup aged kimchi, drained and finely chopped

•1/4 cup heavy cream

•1 tsp whole Sichuan peppercorns

•4 tbsp grapeseed oil

•1 small handful microgreens (for garnish)

•Sea salt, to taste

Cooking Instructions

01
Pat dry the black cod fillets and lightly season with sea salt. Set aside at room temperature.
02
In a small saucepan, whisk together the gochujang, mirin, sake, and honey. Simmer over low heat for 5 minutes until glossy and slightly reduced. Remove from heat and set aside.
03
Melt 30g of butter in a saucepan over medium-low heat. Add the sliced sweet onions and sweat slowly until completely translucent and sweet, about 10 minutes, ensuring they do not color.
04
Add the chopped kimchi to the onions and cook for another 5 minutes to mellow the acidity. Pour in the heavy cream and simmer gently for 2 minutes.
05
Transfer the onion and kimchi mixture to a high-speed blender. Blend on high until completely smooth, velvety, and aerated. Season with salt to taste, pass through a fine-mesh sieve, and keep warm.
06
In a small pan, gently heat the grapeseed oil and Sichuan peppercorns over low heat for 3-4 minutes until fragrant and the oil is infused. Strain the oil through a sieve, discarding the peppercorns.
07
Preheat your oven's broiler to high. Melt the remaining 20g of butter in an oven-safe skillet over medium-high heat. Sear the cod skin-side down for 2 minutes.
08
Flip the cod fillets, brush the top of each generously with the gochujang glaze, and transfer the skillet to the broiler. Broil for 4-5 minutes, brushing with more glaze halfway through, until the top is deeply caramelized and caramelized at the edges.
09
To plate, spoon a generous pool of the warm Kimchi Soubise in the center of two shallow bowls. Place a glazed cod fillet gently on top. Drizzle the Sichuan oil around the perimeter of the soubise, and garnish the fish with microgreens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023