Fish Jun with Kochujang Sauce
When my son swore off beef at the tender age of 9, we thought it was a 2-week fad. He is now a full-grown adult and kept it up.
Enter Fish Jun. All the flavor of a beef-based meat jun, but minus the cow. It is is much faster to prep and cook than its beef counterpart, making it a good weekday dinner.
1T or less of sesame oil
¼ cup shoyu
3 cloves garlic, finely chopped
Black pepper, to taste
5 pieces (about a pound) of Petrale or Dover sole
¼ cup shoyu
1T kochujang sauce
1T roasted sesame seeds
¼ cup raw (turbinado) or brown sugar
A little less than ¼ cup American vinegar
2 eggs, beaten with a little water
Flour for dredging
A splash of sesame oil
What To Do
While the fish is taking its marinating bath, whisk kochujang sauce ingredients together in a separate bowl.
To cook the fish, scramble eggs and a bit of water in one bowl, and set out a few spoonfuls of flour onto a flat plate or pie tin. Drizzle canola oil with a touch of sesame oil into a pan and wait until the oil has that sheeting action across your frying pan. Take fish piece from marinade, dredge in flour, coat with scrambled egg and set into hot pan.
Flip once when golden brown. Drain on plate lined with paper towels. Remember fish cooks fast. It will be done in about 3-5 minutes, tops, so don't walk away from it.
Drizzle over hot fish and eat with rice. Be happy that you can eat such a good meal on a Wednesday even when you are driving carpool.
Notes and Talking Story
- It's important to use fresh flat fish. Petrale or Dover Sole work, but any fish that that is flat and thin will work well.
- Don't let the fish sit in the marinade for too long. Otherwise it will get too salty.
- There will be a LOT of sauce to go around, so consider drizzling over blanched spinach or green beans. It also makes a great dipping sauce for unflavored Kale Chips.