The sauce for this super-simple Korean fish recipe gets a kick from the spicy chile. Pair with brown rice or thin rice noodles and steamed greens. Source: EatingWell Magazine, May/June 2017

Judy Joo


Ingredient Checklist


Instructions Checklist
  • Whisk tamari, sugar, vinegar and water in a small bowl. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and chile (or jalapeño); cook, stirring, for 1 minute. Stir in the tamari mixture. Reduce heat to maintain a gentle simmer and cook until slightly thickened and reduced by about half, 8 to 12 minutes.

  • Remove from heat and whisk in sesame oil. Cover to keep warm.

  • Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering, but not smoking. Pat cod dry and season with pepper. Cook, skinned-side down, until golden, 2 to 3 minutes. Turn and cook until flaky and opaque, 2 to 3 minutes more. Serve the fish with the sauce spooned on top, garnished with sesame seeds and scallion curls, if desired.


Tips: Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.

To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.

Nutrition Facts

268 calories; 14.4 g total fat; 2.1 g saturated fat; 56 mg cholesterol; 770 mg sodium. 302 mg potassium; 12.1 g carbohydrates; 0.2 g fiber; 10 g sugar; 20.5 g protein; 46 IU vitamin a iu; 5 mg vitamin c; 9 mcg folate; 15 mg calcium; 1 mg iron; 25 mg magnesium; 10 g added sugar;

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Rating: 5 stars
This was very tasty! Could use the sauce on any number of things Read More