Alaska sablefish fillet glazed with gochujang marinade, plated over sticky white rice and topped with sautéed shiitake mushrooms, diced scallions, and toasted sesame seeds.

Deeply savory and full of umami, this gochujang-marinated Alaska sablefish brings together bold Korean flavors and the rich, buttery texture of wild-caught sablefish. Paired with sautéed shiitake mushrooms, scallions, and a sprinkle of sesame, it’s a comforting yet elevated dish best served over sticky white rice.

"Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, using 'en papillote'". - Joy Cho

  • Prep Time:

    45 minutes

  • Cook Time:

    20 minutes

  • Total Time:

    1 hour 5 minutes

  • Servings:

    4

  • Ingredients:

    Marinade

    • 1/2 cup gochujang
    • 1/4 cup soy sauce
    • 3 tablespoons honey
    • 2 tablespoons mirin
    • 2 garlic cloves, minced

    Fish

    • 4 (4 to 5 ounces each) Alaska sablefish fillets (thawed, if frozen)
    • Kosher salt
    • freshly ground black pepper
    • 2 cups sliced shiitake mushrooms
    • 2 scallions, diced
    • toasted sesame seeds, for topping
    • sticky white rice, for serving


  • Instructions:

    1. In a medium bowl, whisk together gochujang, soy sauce, honey, mirin, and garlic until smooth and well combined.

      Season the sablefish fillets on both sides with salt and pepper, then place them in a shallow dish. Pour the marinade over the fish, turning to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.
    2. Preheat the oven to 400°F (200°C). Tear four sheets of parchment paper (about 12 × 16 inches each).

      Place one fillet in the center of each sheet, keeping as much marinade as possible on the fish. Top with ½ cup mushrooms and drizzle with a bit of the remaining marinade. Sprinkle diced scallions over the top.

      Fold the parchment lengthwise and tuck the ends under to form a sealed packet. Transfer packets to a parchment- or foil-lined baking sheet.

      Bake for 18–20 minutes, until the fish flakes easily with a fork.
    3. Carefully open each packet (steam will escape). Serve the sablefish directly in the parchment or transfer to bowls over sticky white rice. Garnish with toasted sesame seeds and enjoy immediately.

    Recipe courtesy of Food 52's Joy Cho.

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