Spicy Gochujang Trout
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
Ingredients:
2 whole trouts, gutted and cleaned
4 tablespoons gochujang paste
2 tablespoons soy sauce
2 teaspoons sugar
2 green onions, finely chopped
4 cloves garlic, minced
1/2 – 1 jalapeno, seeded and chopped
1/2 – 1 cup water (as needed)
2 tablespoons olive oil
salt and pepper
Instructions:
Cut the heads, tails, and fins off the trouts. Cut each trout in half. Set aside.
Make the sauce by combining all ingredients except for olive oil, salt, and pepper.
Heat olive oil in a large skillet over medium high heat. Add the trout pieces and pour the sauce on top of the trouts, and cook about 3-5 minutes. Carefully flip the fish to cook the other side, about 3-5 minutes.
Reduce the heat to low and let it cook covered until the sauce thickens and the fish is cooked all the way through, about 8-10 minutes.
From myfabulousrecipes.com