This recipe transforms ordinary fish into a culinary experience through a beautiful, blackened preparation. We start with skin-on red trout, lightly seasoned with salt to enhance its natural flavors. The fish is then expertly seared, rendering the skin irresistibly crisp and providing a delightful textural contrast to the tender flesh beneath.
The heart of this dish is a vibrant and complex sauce, a harmonious blend of spicy brown mustard, the deep umami of gochujang paste, a touch of coconut aminos for sweetness and depth, and the subtle tang of rice wine vinegar. This sauce is generously brushed over the seared fish, ensuring every bite is packed with flavor. Following the saucing, the fish undergoes a second searing, this time to achieve the characteristic blackened crust that gives the dish its unique visual appeal and slightly smoky taste.
The result is a symphony of textures and tastes – crispy skin, flaky fish, and a sauce that dances on the palate. Complementing the richness of the fish is a side of Chinese broccoli, simply prepared with a drizzle of sesame seed oil and a sprinkle of sea salt. This understated approach allows the natural earthiness of the broccoli to shine through, providing a refreshing counterpoint to the bold flavors of the fish.
While red trout is the star of this recipe, feel free to explore other varieties such as salmon, cod, tilapia, or flounder, each offering its unique texture and flavor profile. For those seeking alternatives, sriracha or sambal can be substituted in place of gochujang. Regular broccoli works wonderfully in place of Chinese broccoli.
The beauty of this recipe lies in its adaptability – a canvas for your culinary creativity to shine.
Zylo AI 
