Spicy Korean Pan-Braised Sea Bream (2 Servings)

Use 350 g sea bream cleaned of scales, gills and guts. Refrigerate until cooking, then pat dry with paper towels.

Slice 80 g onion and diagonally slice 30 g green onion. Keep raw-fish utensils separate from vegetables or wash and sanitize thoroughly.

Mix 15 g gochujang, 5 g pepper flakes, 15 mL soy sauce, 8 g garlic, 2 g ginger, 5 g sugar and 180 mL water.

Spread onion in a wide lidded pan, arrange fish in one layer and pour the sauce over it.

Bring to a simmer over medium heat. Lower to medium-low, cover and braise, occasionally spooning sauce over the fish. Add a little water if needed. Timing varies with thickness.

Check that the thickest fish piece reaches 63°C (145°F); add green onion and simmer briefly. The flesh should be opaque and flake easily. Remove any bones before eating.