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Home > Recipes > Red Fish Recipes > Seared Gochujang-Glazed Redfish


Scale = 1X

For the sauce:

  • 1 teaspoon Gochujang sauce
  • 2 teaspoons mirin
  • 2 teaspoons reduced-sodium or gluten-free soy sauce
  • 2 teaspoons sugar
  • Juice from ½ lime
  • ½ teaspoon sesame oil
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

For the fish:

  • 12 ounces Redfish (2 filets per person)
  • Salt & pepper
  • 1 tablespoon canola oil

For the garnish:

  • 1 teaspoon black sesame seeds for garnish
  • Lime wedges for serving


Make the glaze:

  1. In a small mixing bowl combine the Gochujang sauce, mirin, soy sauce, sugar, lime juice, sesame oil, garlic, and ginger. Whisk together until thoroughly combined.

Cook the fish:

  1. Place the oven on broil. Score the redfish filets skin-side to prevent from curling.
  2. Heat a heavy cast iron pan on medium-high with canola oil. Brush the redfish with the glaze, reserving a quarter of the glaze for basting. Sear the redfish skin side down for 3 minutes.
  3. Place the fish directly into the oven. Broil the fish in the oven for approximately 2 to 3 minutes (test with a fork for doneness).
  4. Remove from the oven and brush with more of the glaze if desired.
  5. Garnish with black sesame seeds and lime wedges.

Optional: Serve on a bed of Baby Bok Choy with Ginger and Garlic, and a side of steamed rice.

Recipe courtesy of Lesli aka The Asian Caucasian