This spicy salmon dish is loaded with flavor, texture and pungency!! Pair it with blistered shishito peppers and fresh sticky rice for a satisfying Asian dinner!! The hint of smoky gochujang taste will grab your attention and what's not to love about this visually!! Try this salmon dish today! It will melt in your mouth!!
Course: Dinner, Main Course, Seafood
Cuisine: Asian, Fusion
Servings: 2people
Calories:
Author: Seasoned by Jin
Ingredients
1lbsalmon fillet with skin
2-3Tbspneutral oil for cooking
3clovesgarlicsliced
12-15wholeshishito peppers
Spicy Sauce Ingredients
1pinchsea salt
2Tbspcorn starch
2TbspKorean Soy sauceI used Sempio brand
½tspmushroom powderI used Lee Keum Kee brand
1tspgarlicminced
1½Tbspbrown sugar
1Tbsprice cooking wine
1Tbspwater
1pinchblack pepper
½tspsesame oil
1tsplemon juice
½tspgochujang
1Tbspscallionchopped
Garnish
sesame seeds
chopped scallion
Instructions
Combine sauce ingredients. Combine well and set aside.
Clean fish and dab dry with paper towel. Sprinkle sea salt lightly to both sides of fish fillet. After 5 mins, cut fish into big chunks. Coat lightly with corn starch.
Meanwhile heat pan to medium high and add oil. Drop each fish carefully and cook until golden brown on all sides, about 6-7 mins then rest fish on a plate.
Into the same pan, add shishito peppers and sliced garlic. Stir fry and blister for about 2min. Can cover with lid if needed. Add pinch of salt and pepper.
Lower heat then add sauce into the same pan. Simmer for about 1-2mins with the pepper. Combine fish back into the pan. Stir and cook for additional minute or until sauce is fully coated. Serve hot and add garnish.