Korean gochujang cod with cauliflower rice and roasted tomatoes
From the foundersAlexander Eriksson·Founder & CEO
Oven-baked cod brushed with a spicy Korean gochujang glaze, served on a filling, fibre-rich bed of cauliflower rice and spinach.
Ingredients
2 servings
- 500 gcod loin (or cod fillet)
- 300 gRomantica vine tomatoes 🏷️
- 2 mskgochujang (Korean chilli paste)
- 2 msksoy sauce
- 3 klyftorgarlic
- 1 mskginger, grated
- 1 mskrapeseed oil
- 600 gcauliflower head (grated into rice)
- 65 gBaby spinach 🏷️
- 1 tsksesame oil
How to make it
- 1
Preheat the oven to 200 degrees.
- 2
Mix the gochujang, soy sauce, crushed garlic, grated ginger and half the rapeseed oil to a smooth glaze.
- 3
Place the cod in an ovenproof dish and brush the top generously with the gochujang glaze.
- 4
Put the vine tomatoes in the dish next to the cod and drizzle over the remaining rapeseed oil. Bake in the oven for 12-15 minutes until the fish is cooked (core temperature about 48-52 degrees).
- 5
Coarsely grate the cauliflower. Heat a dry frying pan and sauté the cauliflower rice for 3-4 minutes so some of the moisture cooks off. Stir in the spinach until it wilts, and drizzle over the sesame oil just before serving.
- 6
Serve the baked gochujang cod with the tomatoes on a bed of the cauliflower rice.
Kitchen tips
- Cod cooks much faster than chicken, so keep a close eye on the oven time to keep the fish juicy.
- For extra saltiness and umami, finish with a few extra drops of soy sauce on the cauliflower rice.
AI-generated content. Always verify ingredients and allergen information yourself.
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