GOCHUCHANG
CRUSTED BLACK
SEA BASS
Chef Kerry Heffernan
INGREDIENTS
Two 2 pound black sea bass, cleaned, scaled, and trimmed of fins and
gills, 10 sprigs fresh thyme, leaves only, minced,6 cloves garlic, peeled
and minced, ¾ cup kochujang (see Note), cup heavy cream, ¼ cup
canola oil, 1½ teaspoons red wine vinegar, Coarse salt and freshly ground pepper to taste
DIRECTIONS
Preheat the oven to 375ºF. If your fish is refrigerated, remove it and let it come to room temperature.
Combine the thyme, garlic, and kochujang in a small, nonreactive mixing bowl. Add the cream and
beat until a smooth paste forms.
Rinse the fish under cool, running water. Carefully pat dry with paper towel. You want the fish to be
very dry.
Place the fish, dorsal-side up in a dry oven-proof sauté pan or roasting pan, pulling the collarbones
apart to create “wings” so that the fish is stabilized in this upright position. Using your fingertips and
about half of the chili paste, lightly cover the skin of both fish.
Pour about ¼ cup of cool water into the pan and then transfer it to the hot oven. Roast for about 15
minutes, watching carefully so that the skin does not burn before the fish is cooked through. If it does
begin to burn, very carefully cover with aluminum foil. To test for doneness, pierce the fish with the
tip of a small, sharp knife. The tip should be warm and the flesh not quite opaque.
Remove from the oven and set aside to rest for about 4 minutes. This will allow the fish to finish
cooking and to be firm enough to fillet.
While the fish is resting, beat the oil and vinegar into the remaining chili paste. Season with salt and
pepper and stir to blend.
Using a flexible metal spatula, gently remove the two fillets from each fish. Place a fillet on each
of four warm dinner plates. Serve with the sauce on the side along with white rice and any green
vegetable (I like a well-flavored one such as kale).
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