Korean Style Cod
We're often asked for more fish recipes. The Big Green Egg cooks fish perfectly. In this recipe, the cod stays beautifully flaky while the sweet, spicy gochujang butter glaze caramelises beautifully without overpowering the cod.Â
You could substitute cod with alternative white fish such as hake, pollock or halibut.
Use good-quality, thick fish loins so they stay succulent during cooking.
Serves 2
Cooking surfaces
BBQ Temperature
Ingredients
- 2 skinless cod loins (180-220g each)
For the glaze
- 20g butter, softened
- 1 tbsp gochujang past
- 1 tsp light soy sauce
- 1 tsp honey
- 1 garlic clove, finely grated
- 1 tsp fresh ginger, grated
- 1 tsp lime juice
- zest of 1/2 lime
To finish
- 1 spring onion, finely sliced
- fresh coriander leaves
- lime wedges
- sesame seeds
equipment
Method
- Set up your Egg for a direct cook with just the stainless steel grid above the coals. Set the Egg to 200°C.
- Add your cast iron skillet to the Egg and allow to warm through.
- Make the glaze, mix together all the ingredients in a small bowl.
- Add a dash of olive oil to your cast iron skillet to heat up.
- Place the cod into the skillet and brush generously with the glaze.
- Cook for about 12-15 minutes until the internal temperature reaches 50-52°C.
- Serve with lime wedges, fresh coriander and sesame seeds.
You want to finish the cod at 54-56°C for beautifully flaky, moist flesh.