I wanted something quick with a bit of heat, rather than another plain piece of fish. The gochujang makes a sweet-spicy glaze; I cook the cod gently and serve it with rice and peppers.
SERVES 2 · PREP 15 min · COOK 20 min
Ingredients
- 2 skinless cod fillets, about 140–180 g each
- 150–180 g dry sushi rice
- 2 peppers, cut into strips
- 1 onion, thin half-moons
- 1 tbsp neutral oil
- ½ tsp garlic granules
- 2 tbsp gochujang
- 2 tbsp light soy sauce
- 2 tbsp golden syrup
- 1 tsp sesame oil
- 1 tbsp rice vinegar or lemon juice
- 2 tbsp water; sesame seeds optional
Method
- Rinse rice in cold water 3–4 times. Cook to packet instructions and leave covered; it is easier to do the fish when rice is already nearly ready.
- I combine gochujang, soy, golden syrup, sesame oil, vinegar and water in a mug. Taste a drop: add water if painfully salty, or a little syrup if too sharp.
- I cut onion lengthways and slice peppers into strips. Heat half the oil in a large frying pan over medium-high. Cook onion 2–3 minutes, then add peppers, garlic granules and a grind of pepper.
- I stir-fry the peppers for 6–8 minutes until softened, with some browned edges. Transfer the vegetables to a bowl and keep warm. Wipe the pan clean if any sauce or vegetables have stuck to it.
- I pat the cod fillets dry, season lightly, then warm the remaining oil in the cast-iron frying pan over medium heat. Lay the fish into the pan and leave it undisturbed for around 3 minutes so it develops some colour. Carefully turn with a fish slice, keeping the fillets intact.
- I pour in 2–3 tbsp sauce and cook another 3–5 minutes, spooning glaze over fish. Keep heat modest so the syrup does not scorch. Cod is done when opaque and flakes easily.
- I tip vegetables back to the pan for the final minute and toss with another spoonful of sauce. Check the fish gently rather than breaking it up.
- I spoon rice into bowls, add vegetables, sit fish on top and drizzle any safe, simmered pan glaze over everything. Scatter sesame seeds if available.