Garrett Schack’s Korean Sweet Soy Glazed BC Sablefish (with Fresh Kimchee)

Ingredients:

For Glazed Sablefish

• 6 x 4 oz portions Sablefish Fillets

• 1 cup Maple Syrup

• ½ cup Soy Sauce

• ½ cup Oyster Sauce

• ½ cup Mirin

• 1 Tbsp Ginger – grated

• ¼ bunch Cilantro - chopped

For Kimchee

• 1 head Green Cabbage – shredded

• 1 White Onion – diced

• 1 cup Sambal Oelek

• 1 cup White Vinegar

• 1 cup Sugar

• ½ cup Fish Sauce

• 2 Tbsp Ginger – grated

• 1 Tbsp Garlic – crushed

Directions:

Sablefish

1. In a large bowl, mix together maple syrup, soy sauce, oyster sauce, mirin, garlic and ginger.

2. Preheat your grill to medium high and spray with oil or nonstick spray.

3. Lay each portion (not glazed at this point) on to the preheated grill, flesh side down. Cook for about 5 minutes.

4. Gently turn the sablefish portions over, so the flesh is facing up, and then lightly brush with the sweet soy glaze.

5. Close the lid on your grill and allow to finish cooking, around 5-10 minutes more. It is very difficult to overcook sablefish, so don’t take it off too early! If you aren’t sure it it’s done, it won’t hurt to leave it on for an extra few minutes.

Kimchee

1. Mix Sambal Oelek, vinegar, sugar, fish sauce, ginger and garlic in a large container with a lid.

2. Once sugar has dissolved, add the cabbage and onions and mix thoroughly.

3. Close the lid on the container and allow to sit overnight