Korean-Style Soy-Garlic Grill with Spicy Cabbage Slaw

Ingredients

• 3 fillets red drum fillets
• 3 tbsp soy sauce (low-sodium if available)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp brown sugar (or sugar-free alternative)(optional)
• 1 tbsp rice vinegar
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 4 cups cabbage, shredded (green or napa)
• 3 stalks green onions, sliced
• 2 tbsp cilantro (optional)(optional)
• 1 tbsp neutral oil (for grill)
• 0.5 tsp black pepper

Instructions

1. 1

   Prep (25 minutes): Pat fish dry. In a bowl, whisk soy sauce, minced garlic, grated ginger, gochujang, rice vinegar, lime juice (1 tbsp), and black pepper. If using brown sugar, whisk it in to help glaze. Set aside 2–3 tbsp of the mixture for brushing during grilling.

2. 2

   Prep the slaw (25 minutes): In a second bowl, toss shredded cabbage with fish sauce, remaining lime juice (1 tbsp), and 1–2 tbsp of the reserved soy-garlic/chili mixture (to taste). Let sit 10 minutes to slightly soften.

3. 3

   Cook (18 minutes): Preheat grill to medium-high. Lightly oil grates. Brush fish with the remaining marinade and grill 4–5 minutes per side (about 8–10 minutes total), until the thickest part flakes easily.

4. 4

   Finish (18 minutes): During the last 2–3 minutes, brush fish with the reserved glaze and grill until glossy and lightly caramelized. Toss slaw again with green onions (and cilantro if using). Serve immediately with the grilled red drum.