Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1 tablespoon of gochujang, 1 tablespoon of extra virgin olive oil, 2 minced cloves of garlic, 2 tablespoons of lemon juice, and 0.5 teaspoon of honey, stirring well to create the gochujang sauce.

2. 2

   Season 2 (approximately 180 grams each) hake fillets with salt and freshly ground black pepper on both sides, then generously coat each fillet with the prepared gochujang sauce.

3. 3

   Place the marinated hake fillets in a steamer basket lined with parchment paper, ensuring they are not overlapping.

4. 4

   Pour 0.25 cup of dry white wine into the bottom of a steamer pot or large saucepan, ensuring the liquid does not touch the steamer basket when placed inside.

5. 5

   Bring the white wine to a gentle simmer over medium heat, then carefully place the steamer basket with the fish into the pot, cover tightly with a lid, and steam for 8 to 12 minutes, or until the hake is opaque and flakes easily with a fork.

6. 6

   Carefully remove the steamed hake fillets from the steamer and arrange them on serving plates, then drizzle with the remaining pan juices and garnish with 0.25 cup of fresh chopped cilantro.