and the best thing about Asian cuisine is that once
you have the basic ingredients- soy sauce, sesame oil,
fish sauce, gochugaru, rice vinegar- the possibilities
are endless.
This recipe is somewhat modified from this
We used Hake, omitted the gochujang, subbed in
Sambal Olek (just because we had it), and left out the
sugar
Sidenote: this is spicy. gochugaru is no joke.
Gochugaru Garlic Hake
1 large Hake fillet
1tbsp coconut oil
1 heaping tbsp Gochugaru (Korean Red Pepper Flakes)
1heaping tbsp Sambal Olek (a spicy thai paste, or use Gochujang)
1tbsp minced garlic
3 tbsp low sodium soy sauce
1 tbsp sesame oil
Juice from 1 lemon
toasted sesame seeds
1 scallion, sliced
cooked brown rice
In a small bowl combine the Gochugaru, Sambal Olek, garlic
soy sauce, and sesame oil. Set aside.
In a large pan (preferably non-stick) heat the coconut oil over
medium high heat. Add the Hake and cook for 4-5 minutes on
both sides. Add the prepared sauce to the pan and reduce heat
to medium. Cook for 3 minutes.
Serve fish on top of the rice, sprinkle with toasted sesame seeds
and the sliced scallions.
