Korean Gochujang Fried Snapper with Szechuan Pepper

Ingredients

• 3 pieces Snapper fillets
• 1 Egg
• 3 tablespoons Coconut flour
• 3 tablespoons Gochujang paste
• 2 tablespoons Soy sauce (low-sodium)
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon Rice vinegar
• 2 tablespoons Olive oil
• ½ teaspoon Garlic powder
• ¼ teaspoon Salt

Instructions

1. 1

   Pat the snapper fillets dry, then season both sides with salt and garlic powder.

2. 2

   In a shallow bowl whisk the egg; in another bowl combine coconut flour and 2 tablespoons of gochujang to form a thick batter.

3. 3

   Dip each fillet into the egg, then coat with the gochujang‑coconut flour mixture, pressing gently to adhere.

4. 4

   Heat olive oil in a large skillet over medium‑high heat (about 180°C). Fry the coated fillets 4‑5 minutes per side until golden and cooked through; transfer to a plate and keep warm.

5. 5

   While the fish cooks, make the glaze: combine the remaining 1 tablespoon gochujang, soy sauce, rice vinegar, and Sichuan peppercorns in a small saucepan; simmer 2‑3 minutes until slightly thickened.

6. 6

   Brush the hot glaze over the fried snapper fillets and serve immediately.