Gochujang-Glazed Trout

Serves: 4 Prep Time: 10 minutes Cook Time: 15–20 minutes

Ingredients

• 4 boneless British trout fillets (approx. 150–180g each)
• 1 tbsp sesame oil
• 6 tbsp gochujang (Korean chilli paste)
• 4 tbsp honey or maple syrup
• 6 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 2 tsp freshly grated ginger
• 4 garlic cloves, finely grated
• 1 tsp cornflour
• 1 tbsp cold water (for the slurry)
• 2 tsp sesame seeds, plus extra for garnish
• Juice of 1 lime, plus extra for serving
• 2 spring onions, finely sliced
• Cooked jasmine or sticky rice, to serve

Method

• Preheat oven to 200°C (180°C fan). Line a small baking tray with foil or parchment.
• To make the glaze: in a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Simmer gently for 4–5 minutes, stirring often, until glossy and slightly thickened.
  • In a small bowl, mix the cornflour with the cold water to make a smooth slurry, then stir it into the glaze. Cook for 1 minute more, stirring constantly, until the glaze becomes syrupy and clings to the spoon.
  • Stir in lime juice, taste, and adjust — add more honey for sweetness or soy for depth.
  • Set aside to cool slightly; it will thicken further as it stands.
• Place trout fillets on the tray, skin-side down. Brush generously with half of the gochujang glaze, reserving the rest for finishing. Sprinkle lightly with sesame seeds.
• Roast for 10–12 minutes, or until the trout is just cooked and the glaze is bubbling and sticky at the edges. Brush immediately with the remaining glaze for a lacquered finish.
• Sprinkle with extra sesame seeds and sliced spring onions. Serve over steamed jasmine or sticky rice. Offer any remaining warm glaze in a small pot or jug on the side for drizzling