Gochujang Braised Black Cod with Smoked Tofu and Crispy Seaweed

Instructions

1. 1

   Prepare the braising liquid: In a small bowl, whisk together gochujang, soy sauce, rice wine, sesame oil, honey, minced garlic, and grated ginger. Set aside.

   ~5 min
2. 2

   Cut the smoked tofu into 1-inch cubes. Cut the seaweed sheets into thin strips or small pieces. Thinly slice the scallions for garnish.

   ~10 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the tofu cubes and pan-fry until golden brown and slightly crispy on all sides. Remove tofu and set aside.

   ~8 min
4. 4

   Add the prepared braising liquid to the same pot. Pour in 1.5 cups of water and bring to a simmer, stirring to combine all ingredients. Lower the heat to low.

   ~5 min
5. 5

   Gently place the black cod fillets into the simmering braising liquid. Ensure the fish is mostly submerged. Cover the pot with a lid and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily.

   ~20 min
6. 6

   While the fish is braising, heat the remaining 1 tablespoon of vegetable oil in a separate frying pan over medium heat. Add the seaweed strips and fry for 1-2 minutes until crispy. Be careful not to burn them.

   ~3 min
7. 7

   Once the fish is cooked, carefully remove the fillets from the pot and set aside. Return the pan-fried tofu to the braising liquid and simmer for another 5 minutes to warm through and absorb the flavors.

   ~5 min
8. 8

   To serve, ladle the braised tofu and sauce into shallow bowls. Place a black cod fillet on top of the tofu and sauce. Garnish generously with crispy seaweed and sliced scallions.

   ~3 min