Baked cod with gochujang
Following my success with gochujang roast potatoes  I decided to branch out into baked cod gochujang and I am delighted with the result. The gochujang glaze gives this dish a signature Korean flavour and is quick and easy to deliver to the table. I am continuing to explore this wonderful paste but be aware that it carries some kick in terms of spice heat and you might need to moderate the amount for some tastes. The fact that the paste is based on fermented soybeans means has added health value for the gut. With a dish that is quick, easy, healthy and delicious, this can only be a win win meal.
- 1 tablespoon of olive oil
- 3 tablespoons of gochujang
- 1 tablespoon of runny honey
- 1 tablespoon of Chinese rice wine
- 2 tablespoons of dark soy sauce
- 2 large cod fillets
Preheat the oven to 200°C / 392°F (180°C / 356°F fan).
Combine all the ingredients (except the cod) in a small bowl.
Place the fillets on a shallow baking tray lined with foil and brush with the sauce.
Bake for 15 minutes.
Serve with rice.