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TEAM RECIPE: Kayleen's Spicy Gochujang Sablefish

August 24th, 2021

Decadence with a Spicy Twist

In addition to providing unparalleled support to the Wild Alaskan community, Member Experience Specialist Kayleen B. also knows her way around a piece of sablefish. Marinating the sablefish in gochujang sauce (a savory red chili paste popular in Korean cooking and beyond) enhances the flavor of this decadent fish by adding a sweet and spicy flair. 

Print Recipe

TEAM RECIPE: Kayleen's Spicy Gochujang Sablefish

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

15 minutes

Total time

35 minutes

Yield

1 serving

Ingredients

  • 1 6-ounce portion of sablefish
  • 1 tablespoon coconut aminos (or soy sauce)
  • 2 teaspoons gochujang sauce
  • 1 teaspoon umami seasoning
  • 1/4 teaspoon ginger, freshly grated
  • 1/2 teaspoon garlic, minced

Instructions

1. Once thawed, pat dry sablefish and place in shallow bowl.

2. In a small mixing bowl, whisk together remaining ingredients until well combined, then pour over sablefish. Let marinate for 15 minutes. Preheat oven to 425°F while sablefish is marinating.

3. Once oven is preheated, place sablefish and any remaining sauce on a rimmed baking sheet - cook for 12-15 minutes, making sure the internal temperature reaches 145°F.

4. Let rest for ~5 minutes. Enjoy!


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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