Spicy Korean-Style Fish Sandwiches

Spicy broiled fish, gochujung mayo and kimchi-brussel sprouts slaw served on a hamburger bun. Healthy and spicy mouthwatering sandwich prepared in under 30 minutes and it is oh so gratifying.

I’m always looking for different ways to prepare fish on Lenten Fridays. Though technically sandwiches are eaten for lunch, a hot sandwich is always a great dinner option in our home. Both kids don’t seem to enjoy fish as much as meat and they give me a look (like….really mama??), whenever fish appears on the dinner table. But, this sandwich went down with no looks or even words. It was a little spicy for their palate and that didn’t seem to slow them down a bit.

There are three different components to this sandwich – fish, mayo and slaw.

The fish is coated with a spice mixture and then broiled. I like mine a little crispy and I left it couple of minutes longer in the oven but you don’t have to. Tilapia is what I had on hand, but any other white fleshed fish will work just fine.

Gochujang is a spicy Korean red chili paste that is a staple in my fridge. It’s the new Sriracha… at least for me. Mayonnaise, gochujang and lemon juice are stirred to together to make a spicy mayo that is GOOOOOOD, you might just find yourself licking your fingers.

The fermented Korean side dish, Kimchi is tossed together with shaved brussel sprouts, carrots and onions making a simple yet delicious slaw. In all honesty, I didn’t become a fan of Kimchi on my first try.It was more of a acquired taste and now I snack on it at least once a day.

To make the sandwich in under 30 minutes…..

——Marinade fish for 10 minutes

——stir together gochujang mayo during that time

—-Place fish in the oven to broil

—–chop vegetables and toss together

—-remove fish from oven and let stand for 2-3 minutes before serving

Skill level – Intermediate

Spicy Korean-Style Fish Sandwiches

Ingredients:

Spicy broiled fish

2 tablepoons vegetable oil

1 teaspoon coriander powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon cayenne pepper powder

1/2 teaspoon pepper powder

4 tilapia fillets, cut in half and patted dry

Gochujang mayo

1 cup mayonnaise

1/4 cup lemon juice

3 tablespoons gochujang paste (I used this )

1 teaspoon sugar

Kimchi-brussel sprouts slaw

1 1/2 cups thinly sliced brussel sprouts

1/2 cup thinly sliced red onion

1/2 cup julienned carrots

2 tablespoons chopped kimchi

1/8 teaspoon salt

1/4 teaspoon lemon juice

Additional ingredients

4 hamburger buns

Preparation:

To make spicy broiled fish, 

1. Mix all ingredients (except tilapia) in a large bowl, until well combined. Toss tilapia fillets in the spice mixture and let stand at room temperature for 5-10 minutes.

2. Place tilapia on a greased baking sheet and broil about 8-inches from heat element for about 10 minutes, until just cooked.

3. Place pan on a wire rack and cool slightly.

To make gochujang mayo,

1. Stir all ingredients together until smooth and store in the refrigerator until serving time.

To make Kimchi-brussel sprouts slaw,

1. Stir all ingredients together until well combined. Store in the refrigerator until serving time.

To assemble sandwiches,

1. Spoon some gochujang mayo on the bottom bun, place 1 0r 2 pieces of fish, spoon additional sauce, top with kimchi-brussel sprouts slaw and close sandwich with top bun.

2. Repeat with remaining sandwiches.

Makes 4 sandwiches

 

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