Pan-seared striped bass with Korean yangnyeomjang

Featuring U.S. farmed hybrid striped bass, you’ll love how the mild, white, flaky texture contrasts with the crispy skin on this crowd-pleasing striped bass. The yangnyeomjang, a type of Korean seasoning sauce, is savory, tangy, nutty, smoky, and spicy all at once.

Recipe by Maggie Moon, MS, RD, for Food + Planet
(Serves 4, 1 fillet and 1 tablespoon of sauce per serving)

Prep time: 30 minutes
Cooking time: 11 minutes
Total time: 27 minutes

Ingredients

Hybrid striped bass:

• 4 (4–5 ounces each) U.S. farmed hybrid striped bass fillets
• 1/2 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil

Yangnyeomjang (Korean seasoning sauce):

• 4 stalks green onions (12–14” each), trimmed, chopped, divided
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon toasted sesame seed oil
• 2–3 cloves garlic, minced (2 teaspoons)
• 1 tablespoon gochugaru (Korean red chili pepper flakes)
• 1 teaspoon toasted sesame seeds

Optional garnish:

• Shilgochu (dried Korean red chili pepper strips), as desired

Preparation

1. Place striped bass fillets on a cutting board, pat dry, and on each fillet make 2–3 shallow cuts widthwise where the flesh is thicker.
2. Lightly salt both sides of the fillets, including the shallow cuts.
3. To make the yangnyeomjang (Korean seasoning sauce): Before making the sauce, set aside 1 heaping tablespoon of chopped green onions, green parts only, for garnish. Stir together soy sauce, apple cider vinegar, sesame oil, garlic, remaining green onions, gochugaru, and sesame seeds in a small bowl. Makes 3½ ounces of sauce (more than you’ll need for this recipe).
4. Heat a 12–14-inch nonstick pan over medium heat for 30 seconds. Add olive oil, and heat for 90 seconds. Add fish, skin side down, and cook until 80–90 percent cooked through (8 minutes). Use a splatter screen if needed. Flesh will be mostly opaque from the bottom up. Flip, and finish cooking for 1 minute, or until an instant-read thermometer indicates 145º F.
5. Transfer fillets to a serving platter or individual plates, skin side down. Spoon 1 tablespoon of the yangnyeomjang over each fillet.
6. Garnish each fillet with the reserved chopped green onion and, if using, shilgochu.
7. Serving suggestion: Enjoy with a whole grain rice medley and sides of kimchi, sautéed spinach, and marinated soybean sprouts. Finish the meal with fresh seasonal fruits.

Notes: The yangnyeomjang can be made ahead, which makes this dish come together in about 15 minutes from fridge to table. Store any leftover sauce in an airtight container for up to one week. 

Gochugaru refers to Korean red chili pepper flakes, which offer a mild heat with smoky undertones. It is difficult to replace. It can be purchased at Korean grocery stores and online Asian grocers such as SayWeee.com, as well as Amazon. Store in the freezer for the best shelf life.

Shilgochu are thin, thread-like strips of dried Korean red chili peppers. It’s a decorative garnish in this recipe and optional, but can be found where gochugaru is sold.

Nutritional information (per serving): 150 calories, 5 g fat, 1 g saturated fat, 460 mg sodium, 100 mg cholesterol, 2 g carbohydrate, <1 g fiber, 0 g total sugar, 24 g protein

Meet the dietitian

Maggie Moon

Maggie Moon, MS, RD, is the owner of KimchiCurious.com and the best-selling author of The MIND Diet. This Los Angeles-based registered dietitian works at the intersection of heritage foods and optimal brain health. Find Maggie on Instagram at @kimchicurious.

Food + Planet is a collective, visionary 501c3 organization aimed at empowering health professionals to be leaders in sustainable food systems.