Gochujang Panko Crusted Spicy Fish
Rockfish fillets brushed with a savory gochujang mayo glaze, topped with panko and sesame seeds, and broiled until golden and flaky in under 10 minutes.
Servings 4 servings
Ingredients
- 6 rockfish fillets any mild white fish works here - cod, halibut, mahi-mahi
- ⅓ cup mayonnaise
- 3 tablespoons gochujang paste see notes
- 1 ½ tablespoon soy sauce or tamari
- 1 cup panko breadcrumbs
- 2 tablespoons white sesame seeds
Instructions
- Set your oven to low broil and position the rack about 6 inches from the broiler.
- Pat 6 rockfish fillets completely dry with a paper towel and lay them out on the prepared sheet pan. Don't skip this step -- moisture is what prevents the glaze from adhering properly.
- In a small bowl, stir together ⅓ cup mayonnaise, 3 tablespoons gochujang paste, and 1 ½ tablespoon soy sauce or tamari until smooth. Using a pastry brush, spread the glaze evenly over the top of each fillet only. Go all the way to the edges but it's not necessary to get the underside.
- Sprinkle 1 cup panko breadcrumbs generously over each glazed fillet, followed by a scatter of 2 tablespoons white sesame seeds. No pressing needed -- the glaze holds everything in place.
- Broil on low for 6 to 8 minutes, keeping a close eye after the 5 minute mark. The panko should be golden and the fish should flake easily at the thickest part when done. No flipping needed.
Notes
Storage: Best straight off the pan when the panko is at its crispiest. Leftovers keep in the fridge for up to 2 days. To reheat, use a 375°F oven for 6 to 8 minutes.
Helpful Tips:
- Broil not bake: Low broil is intentional here. High broil will burn the panko before the fish has a chance to cook through, especially on thin fillets. Keep it low and watch it closely those last few minutes.
- Adjust the heat: Gochujang brings real heat at 3 tablespoons. If you're cooking for kids or anyone spice-sensitive, start with 1 to 1 ½ tablespoons. You can always serve extra gochujang on the side for those who want more.
- Don't overcook fish: Overcooked fish is dry and rubbery -- pull it the moment it flakes. Thin fillets move fast under a broiler.
Nutrition
Calories: 1441kcal | Carbohydrates: 16g | Protein: 252g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 683mg | Sodium: 1607mg | Potassium: 5322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 261mg | Iron: 6mg