Fish Jun with Kochujang Sauce
SKU:
When my son swore off beef at the tender age of 9, we thought it was a fad that would last about 2 weeks. He is 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.
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.
Ingredients
|
Fish Marinade
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 Kochujang Sauce ¼ cup shoyu 1T kochojang 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 Canola oil A splash of sesame oil |
What To Do
Mix together sesame oil, shoyu, garlic and pepper in a glass bowl. Cut fish pieces in half so they are roughly square. Marinate in bowl for about 10-15 minutes, and do not let it marinate for more than 30 minutes.
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.
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
- 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.