Gochujang-Marinated Alaska Sablefish With Shiitakes
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
Ingredients
Marinade
- 1/2 cup gochujang
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons mirin
- 2 garlic cloves, minced
Fish
- 4 (4 to 5 ounces each) Alaska sablefish fillets (thawed, if frozen)
- Kosher salt
- freshly ground black pepper
- 2 cups sliced shiitake mushrooms
- 2 scallions, diced
- toasted sesame seeds, for topping
- sticky white rice, for serving
Preparation
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Step 1 Prepare marinade
- In a medium bowl, whisk together the gochujang, soy sauce, honey, mirin, and garlic until combined.
- Place the fish fillets in a large shallow bowl or dish and season both sides with salt and pepper. Pour the gochujang marinade on top. Cover the dish and refrigerate for 30 minutes to an hour.
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Step 2 Prepare fish
Heat the oven to 400°F. Tear parchment paper into four sheets measuring about 12 by 16 inches (slightly smaller than the size of a half-sheet pan, if that helps to eyeball it).
Remove the fish from the refrigerator and place each fillet in the middle of a parchment sheet, retaining as much of the marinade as possible.
Top each fillet with ½ cup of the sliced mushrooms, then drizzle the mushrooms with ¼ of the leftover marinade from the dish. Sprinkle ¼ of the diced scallions on top. Repeat with the remaining fish.
Fold the parchment over itself lengthwise, then firmly tuck the two ends under each fillet to create a wrapped “package.” Carefully transfer the four parchment-wrapped fillets to a baking sheet (for easy cleanup, line the sheet with parchment or foil first). Double-check that each package is closed.
Place the baking sheet in the oven and bake for 18 to 20 minutes, until the fillets flake with a fork and are cooked through (gently open one package at 18 minutes and check for doneness, then return to the oven for a few more minutes if needed).
For the best presentation, place the parchment-wrapped fillets in shallow bowls and allow guests to open their own package at the table. Serve alongside sticky white rice and toasted sesame seeds for sprinkling on top.
