Korean Miso & Honey Glazed Cod

Ingredients

• Cod

  Fish, pacific, raw

  24 oz or 680g

• Honey

  2 tbsp or 42g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Gochujang Hot Sauce

  Bibigo

  32g

• Miso

  1 tbsp or 17g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Peanut oil

  Salad or cooking

  1 tsp or 5g

• Beech Mushrooms

  Hokto

  3 ½ oz or 100g

Directions

1. Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
2. In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
3. Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
4. Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.