Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of gochujang, 1 tablespoon of white miso paste, 1 tablespoon of sake, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 teaspoon of granulated sugar, and 1 teaspoon of sesame oil in a small bowl, whisking until smooth to create the gochujang-miso glaze.

2. 2

   Place two 125-gram Japanese yellowtail fillets into a shallow dish and evenly coat them with half of the prepared gochujang-miso glaze, ensuring full coverage, then allow the fish to marinate for 15 minutes at room temperature.

3. 3

   Prepare your smoker by placing 1/4 cup of cherry wood chips in the smoker box and preheating to 225 degrees Fahrenheit (107 degrees Celsius) until smoke begins to flow steadily.

4. 4

   Carefully arrange the marinated yellowtail fillets on the smoker rack, ensuring ample space between each piece, and smoke for 20 minutes until the internal temperature reaches 125 degrees Fahrenheit (52 degrees Celsius).

5. 5

   While the fish smokes, gently warm the remaining half of the gochujang-miso glaze in a small saucepan over low heat for 2 minutes, stirring occasionally, until slightly thickened and pourable.

6. 6

   Remove the smoked yellowtail from the smoker and generously brush each fillet with the warmed gochujang-miso glaze, ensuring an even and glossy coating.

7. 7

   Garnish the glazed yellowtail with 1 stalk of thinly sliced scallion and 1 teaspoon of toasted sesame seeds before serving immediately.