Korean Glazed Swordfish
Servings 4
Ingredients
Swordfish
- 4 fillets swordfish 5-6 ounces each
- 1 tbsp gochujang paste
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 2 tsp mirin
- 2 tsp brown sugar
- 1 tsp garlic grated on microplane
- 1/2 tsp ginger grated on microplane
- salt and pepper as needed
- 2 tbsp oil
Fried Rice
- 6 cups rice cooked and cooled
- 1 cup onion diced
- 1/2 cup carrot diced
- 2 cups kimchi chopped plus more for garnish
- 1/4 cup green onion chopped plus more for garnish
- 1/4 cup soy sauce
- 1 1/2 tbsp oyster sauce
- sesame seeds as needed for garnish
- 1/4 cup oil
Instructions
Swordfish
- Mix the gochujang, soy sauce, sesame oil, mirin, sugar, garlic, and ginger in a small bowl. Set aside until ready to use.
- Preheat the oven broiler on high. Heat a large skillet with oil over medium-high heat. Season the swordfish with salt and pepper. When the skillet is smoking hot, add the fish. Sear the fish until browned and flip over. Turn off the heat and divide the glaze among the fish. Place the skillet in the oven and cook for 5-10 minutes.
Fried Rice
- Mix the cooked rice with the kimchi, green onion, soy, and oyster sauce. Heat a wok or large skillet over high heat. Add the oil to the wok. When it is smoking hot, add the onion. Cook for 1 minute, then add the carrot. Cook 1 more minute. Add the rice mixture. Spread the rice evenly around the pan. Cook for 1-2 minutes, browning the rice mixture, then stir. Repeat this process of browning and stirring for 8-10 minutes or until all the rice has been cooked.
- Spoon the rice into 4 bowls. Top with fish, kimchi, green onions, and sesame seeds. Serve immediately.