Sumptuous Korean Fish

Simple Korean Fish is a comforting South Korean side dish made with firm fish gently simmered in a dark, savoury soy-based sauce. It delivers deep flavour with minimal ingredients and pairs perfectly with steamed rice and classic Korean banchan.

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

Ingredients

400 g white fish fillets firm cod, pollock, haddock, or mackerel fillets
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp sugar honey
2 cloves garlic finely minced
1 tsp fresh ginger grated
1 tsp gochugaru Korean chilli flakes optional
100 ml water light fish stock
1 large spring onion sliced
1 tsp sesame seeds toasted
sunflower oil for cooking

Instructions

Pat the fish dry using kitchen paper. Cut it into large serving pieces.
400 g white fish fillets
Heat a wide frying pan over medium heat. Add a small amount of neutral oil.
sunflower oil
Place the fish into the pan in a single layer. Sear for 1–2 minutes per side until lightly coloured. Remove and set aside.
Lower the heat slightly. Add garlic and ginger to the same pan. Stir gently for 30 seconds until fragrant.
2 cloves garlic, 1 tsp fresh ginger
Pour in the light soy sauce, dark soy sauce, sesame oil, sugar and water. Stir until the sugar dissolves.
2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, 100 ml water
Return the fish to the pan. Spoon the sauce over the top.
Sprinkle in the gochugaru if using.
1 tsp gochugaru
Cover the pan and simmer gently for 8–10 minutes. Turn the fish once during cooking.
Remove the lid and allow the sauce to reduce slightly for 2–3 minutes.
Taste and adjust seasoning if needed.
Transfer the fish to a serving dish. Spoon over the remaining sauce.
Finish with spring onions and sesame seeds.
1 large spring onion, 1 tsp sesame seeds

Equipment

Notes

Serving Suggestions:

Serve warm as a side dish with steamed short-grain rice. It pairs especially well with kimchi, seasoned greens, and light vegetable banchan. The fish can also be flaked gently over rice to soak up the sauce.

Cook’s Tips:

Choose fish with firm flesh so it holds together during simmering.

Keep the heat gentle to prevent the fish from breaking apart.

The sauce should coat the fish, not drown it.

Leftovers reheat well and taste even richer the next day.

Nutrition