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Korean Glazed Cod with Pear Salsa

There is a subtle sweetness to this Korean glazed cod along with an earthy spiciness that the soybean paste glaze provides.

Combine that with the cool and bright flavors of the pear salsa and you have a feast for your taste buds as well as your eyes!

Korean Glazed Cod with Pear Salsa Recipe


PEAR SALSA             {PRINT THIS RECIPE}

2 Pears, chopped (I used Bartlett Pears)
**Tammy’s recipe called for Korean Shingo Pears which I could not find**
3-4 teaspoons hoisin sauce
2 teaspoons low sodium soy sauce
2-3 teaspoons cilantro paste
2 tablespoons orange bell pepper, diced
2 tablespoons red onion, diced
2 tablespoons lime juice
1 tablespoon garlic, minced
2 teaspoons brown sugar
2 tablespoons ginger paste
1 teaspoon chili pepper flakes
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper

-In a medium bowl, mix all ingredients together and refrigerate until the cod is ready to be served.

KOREAN GLAZED COD

3 pounds Alaskan cod (I made enough for lots of leftovers, you can adjust your quantity as needed)
1 cup Korean fermented soybean paste (I used a brand called ssamjang that I found in the International aisle of the supermarket)
1/2 cup mirin
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon garlic, minced
1 tablespoon cilantro chopped
salt and pepper

-Preheat the oven to 450 degrees
-Lay the fish on a foil-lined baking sheet.
-Season the fillets with salt and pepper.
-In a medium-size bowl, whisk the soybean paste, mirin, lime juice, rice wine vinegar, brown sugar, coriander, garlic, and cilantro.
-Liberally brush the glaze over the fish fillets.

 
-Bake the fish for approximately 20-22 minutes or until cooked through and flaky.
-To serve spoon the pear salsa over the top of the glazed fish and enjoy!
 
 
 

I really enjoyed this dish and so did my husband!  Thanks again Tammy!!!

Until we eat again,

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