Name: Korean Style Cod
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Cod loins (skinless (180-220g each)); 20 g Butter (softened); 1 tbsp Gochugaru; 1 tsp Light Soy Sauce; 1 tsp Honey; 1 cloves Garlic (minced); 1 tsp Ginger (grated); 1 tsp Lime Juice; Lime Zest (zest of half a lime); Spring onions (sliced); Sesame seeds; Lime (wedges); Fresh Corriander (leaves)

Korean Style Cod

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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.

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.

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 people

Course: Main Course

Cuisine: Korean

Ingredients Equipment Method

Ingredients

2 Cod loins skinless (180-220g each)

For the Marinade

20 g Butter softened
1 tbsp Gochugaru
1 tsp Light Soy Sauce
1 tsp Honey
1 cloves Garlic minced
1 tsp Ginger grated
1 tsp Lime Juice
Lime Zest zest of half a lime

For the Garnish

Spring onions sliced
Sesame seeds
Lime wedges
Fresh Corriander leaves

Equipment

Grill Temperature

Surfaces

Method

Instructions

Set up your Egg for direct cooking on the stainless steel grid above the coals. Set the Egg to 200°C.
Add your cast iron skillet to the Egg and allow it 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 it 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.