Rating: 5 stars
2 Ratings
  • 5 star values: 2
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  • 1 star values: 0

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


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

4 oz. fish & 2 Tbsp. sauce
268 calories; protein 20.5g; carbohydrates 12.1g; dietary fiber 0.2g; sugars 10.4g; fat 14.4g; saturated fat 2.1g; cholesterol 55.8mg; vitamin a iu 45.5IU; vitamin c 4.6mg; folate 8.8mcg; calcium 14.9mg; iron 0.8mg; magnesium 24.9mg; potassium 302.3mg; sodium 770.3mg; added sugar 10g.

1/2 other carbohydrate, 3 fat, 2 1/2 lean meat