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A white plate with seared Gochujang redfish nestled on top of wilted baby bok choy with a side of white rice and a fork on the side.

Seared Gochujang-Glazed Redfish

This Seared Gochujang-Glazed Redfish recipe takes this mild fish to the next level! The sauce is Korean-inspired with a touch of heat from the Gochujang, balanced with hints of ginger, soy, lime juice, and mirin.

  • Total Time: 20 mins
  • Yield: 2 1x



For the sauce:

  • 1 teaspoon Gochujang sauce
  • 2 teaspoons mirin
  • 2 teaspoons reduced-sodium or gluten-free soy sauce
  • 2 teaspoons sugar
  • Juice from 1/2 lime
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, grated

For the fish:

For the garnish:


Make the glaze:

  1. In a small mixing bowl combine the Gochujang sauce, mirin, soy sauce, sugar, lime juice, sesame oil, garlic, and ginger. Whisk together until thoroughly combined.

Cook the fish:

  1. Place the oven on broil. Score the redfish filets skin-side to prevent from curling.
  2. Heat a heavy cast iron pan on medium-high with canola oil. Brush the redfish with the glaze, reserving a quarter of the glaze for basting. Sear the redfish skin side down for 3 minutes.
  3. Place the fish directly into the oven. Broil the fish in the oven for approximately 2 to 3 minutes (test with a fork for doneness).
  4. Remove from the oven and brush with more of the glaze if desired.
  5. Garnish with black sesame seeds and lime wedges.

Optional: Serve on a bed of Baby Bok Choy with Ginger and Garlic, and a side of steamed rice.


  • You can purchase Gulf of Maine Redfish online at Sea to Table.
  • This sauce will work well with just about any mild white fish.
  • Author: Asian Caucasian
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Method: Stove top / Oven
  • Cuisine: Korean-Inspired


  • Serving Size:
  • Calories: 346
  • Sugar: 7.4 g
  • Sodium: 362.3 mg
  • Fat: 12.9 g
  • Carbohydrates: 10.2 g
  • Protein: 47.6 g
  • Cholesterol: 116 mg

Keywords: redfish, seared redfish, Gochujang sauce