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.

Judy Joo
Source: EatingWell Magazine, May/June 2017


Recipe Summary

30 mins
30 mins


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; protein 20.5g 41% DV; carbohydrates 12.1g 4% DV; exchange other carbs 1; dietary fiber 0.2g 1% DV; sugars 10.4g; fat 14.4g 22% DV; saturated fat 2.1g 10% DV; cholesterol 55.8mg 19% DV; vitamin a iu 45.5IU 1% DV; vitamin c 4.6mg 8% DV; folate 8.8mcg 2% DV; calcium 14.9mg 2% DV; iron 0.8mg 5% DV; magnesium 24.9mg 9% DV; potassium 302.3mg 9% DV; sodium 770.3mg 31% DV; added sugar 10g.

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