Korean Soy-Garlic Red Drum with Kimchi-Butter Pan Sauce

Ingredients

• 3 fillets red drum fillets
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 tbsp neutral oil (canola or avocado)
• 3 tbsp unsalted butter
• 0.33 cup kimchi (chopped, drained if very wet)
• 3 cloves garlic (minced)
• 3 tbsp soy sauce (low-sodium if possible)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp brown sugar or honey(optional)
• 12 oz mushrooms (sliced, cremini or shiitake)
• 1 tbsp butter or oil for mushrooms

Instructions

1. 1

   Prep (20 minutes): Pat fish dry and season both sides with salt and black pepper. Chop kimchi and mince garlic. Slice mushrooms.

2. 2

   Cook (20 minutes): Heat 1 tbsp oil in a large skillet over medium-high heat. Add red drum and cook 4–6 minutes per side until browned and caramelized; transfer to a plate.

3. 3

   Cook (20 minutes): In the same skillet, reduce heat to medium. Add butter, kimchi, and garlic; cook 1–2 minutes until fragrant and the kimchi softens.

4. 4

   Cook (20 minutes): Stir in soy sauce, gochujang, and rice vinegar. Simmer 2–3 minutes, scraping up browned bits, until glossy. If using, stir in the optional brown sugar/honey to round out flavor.

5. 5

   Cook (20 minutes): Return fish to the pan and spoon sauce over. Cook 1–2 minutes to re-warm the fish and coat with sauce. Meanwhile, in a second pan, sauté mushrooms with 1 tbsp butter/oil over medium-high heat for 6–8 minutes until browned and tender.

6. 6

   Serve: Plate sautéed mushrooms and top with the kimchi-butter soy-garlic red drum pan sauce.