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Posted by on Nov 28, 2011 in Korean Food, Recipes | 3 comments

Recipe: Korean fish tacos

Recipe: Korean fish tacos

The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce would work).

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Savory Doenjang and sweet, crunchy Korean pears add texture to these fish tacos. (Tammy Quackenbush photo)

In November, U.S.-grown shingo pears are still in season, and ones imported from Korea are still readily available in many Korean grocery stores.

Korean-grown shingo pears are noticeably larger than their American siblings. Unlike some supersized fruit, the larger pears tend to be more crunchily juicy and sweet without being syrupy than the smaller versions. Cubed raw shingo pears refreshingly complement salads, sandwiches and salsas.

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Closeup view of the Doenjang-glazed fish and Korean pear salsa (Tammy Quackenbush photo)

Doenjang-glazed Fish Tacos With Shingo Pear Salsa

Makes two to four servings

Shingo Pear Salsa

1 Korean shingo pear, chopped
3-4 teaspoons hoisin sauce (For extra sweetness, use plum sauce.)
2 teaspoons soy sauce
2-3 teaspoons cilantro, minced
1 serrano chile, seeds removed, diced (optional)
2 tablespoons red or orange bell pepper, diced
2 tablespoons red/purple onion, diced
2 tablespoons lemon juice
2 teaspoons brown sugar

  1. Mix hoisin sauce, soy sauce, pear, cilantro, chile, onion, lemon juice, brown sugar and red pepper together in a small bowl.
  2. Allow to mingle while making the cod.

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This golden-glazed cod is ready to for the salsa. (Tammy Quackenbush photo)

Doenjang-glazed cod

Based on Black Cod With Miso recipe published in the New York Times in 2004.

11/4 pounds Alaskan cod or other white, flaky-fleshed fish
1 cup doenjang (Korean fermented soybean paste)
1/2 cup sugar
1/2 cup mirin, sake or white wine
1 large clove garlic, grated
1/2-inch knob ginger, peeled and grated

  1. Heat the broiler. Set the rack 3 to 4 inches from the heat source.
  2. Combine the sugar, mirin, doenjang, garlic and ginger in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended. The mixture will be fairly thin.
  3. Turn off heat. Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top.
  4. Broil until the sauce bubbles and begins to brown, then spoon the remaining amount over the fish.
  5. Continue to broil until the fish is just cooked through. Adjust heat or rack position if the sauce or fish is browning too quickly. (All the broiling should take eight to 10 minutes.)
  6. Dice the cod into bite-sized pieces and plate onto flour tortillas. Top with pear salsa and serve.






3 Comments

  1. Hi Tam – we would adore these tacos!<br />I like your new banner.<br />LL

  2. Such a great blog!!<br />I love Korean food :)<br /><br />I&#39;m your new follower coming from Etsy team &quot;Bloggers and Readers&quot;<br />I&#39;m looking forward to reading more of your blogs 🙂

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