Korean Gochujang-Crusted Snapper with Szechuan Heat

Ingredients

• 3 pieces Snapper fillets
• 2 tablespoons Gochujang paste (sugar‑free)
• 1 teaspoon Sichuan peppercorns
• 2 cloves Garlic, minced
• 1 tablespoon Soy sauce (low‑sodium)
• 1 tablespoon Rice vinegar
• 2 tablespoons Olive oil
• 1 tablespoon Green onion, sliced(optional)
• ½ teaspoon Red pepper flakes(optional)

Instructions

1. 1

   Pat the snapper fillets dry with paper towels; season lightly with salt and pepper.

2. 2

   In a small bowl, combine gochujang paste, ground Sichuan peppercorns, minced garlic, soy sauce, and rice vinegar to form a thick coating.

3. 3

   Brush both sides of each fillet with the gochujang mixture, ensuring an even layer.

4. 4

   Heat olive oil in a non‑stick skillet over medium‑high heat (about 3 minutes).

5. 5

   Add the coated fillets and fry for 4‑5 minutes per side, or until the crust is golden and the fish flakes easily with a fork.

6. 6

   Transfer the fillets to a plate; drizzle any remaining pan juices with a splash of extra rice vinegar.

7. 7

   Garnish with sliced green onion and a pinch of red pepper flakes if desired. Serve immediately.