Maple Gochujang Barbecue Salmon Tail Sous Vide cooked to perfection and smothered in a homemade Korean-style barbecue sauce.
Summer and the grillin's good! And summer ain't summer, if the grill isn't working overtime. So, please, pleeeeazzz put away your pumpkin-flavoured fare for a few more weeks and get with this Maple Gochujang Barbecue Salmon Tail Sous Vide.
Fresh Is Best
Fresh fish was a huge part of my young culinary life. I'm not talking about that unrecognizable cut we call filet, but the eyes in, scales on, tail flapping frantically, no mistaking what I am, type of fish. When I was with my grandparents, I would accompany them to the market and watch them choose seafood straight from the fishermen nets, as the boats pulled in.
Grouper, snapper, conch, sea bass, swordfish, cod, tuna, yellowtail, mackerel, shrimp, lobster to name a few. They were used to make the most delicious steamed, grilled, fried and baked dishes for breakfast, lunch or dinner.
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Eyes and Bones
Salmon was not a part of my early years. I tried to remember the first time I had it, but couldn't. Which tells me, it was not a memorable meal. I do believe it was when I first moved to North America, but can't recall where or how exactly. I do remember staring at the pink rectangle on my plate, wondering when the fish would be served...
I can remember the first time I decided to make a whole fish on my own. Although I'd seen my grandfather expertly scale and gut the fish of my childhood, I wasn't about to. I remember my roommate asking if I planned to remove the eyes, to which I responded no and to which she fake hurled.
Long story short, everything went well until a bone got caught in my throat and I thought my nineteen years had come to an end. I didn't eat fish for a while after and when I did, yup, you guessed it... filets. LOL
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Maple Gochujang Barbecue Salmon Tail Sous Vide
So, back to present time. Salmon tail, boned (I did a pretty decent job), stuffed, seasoned, cooked in a water bath, grilled, slathered in a Korean barbecue sauce and served with greens and blistered tomatoes. It was truly amazing!
I never eat the skin of meat - I even remove the skin from wings - but I love a nice, crisp fish skin. Adds a great texture contrast to the tender, flaky, succulent fish. Remember to oil the grates to ensure easy removal and keep the skin in tact, when grilling.
Gochujang is a staple in Korean cuisine. It's a slightly sweet, savoury, spicy (varying degrees) fermented chili paste , with ingredients like red hot chili peppers, fermented soy bean and glutinous rice, that impart an umami flavour. I first experienced it a few years back in bibimbap and tteok-bokki. I am generally not one for overly spicy food, but like good wasabi, this paste has a pleasant, lingering heat that isn't fire-in-the-hole spicy.
If you are not into sous vide, the recipe can be prepared using any of the conventional methods. Here's a quick video!
Below are some of the items I used in this and other posts - they are items that I own and feel comfortable recommending. You may shop this post by clicking on any of these items and I Sugar Coat It will make a small commission. All revenue goes back into keeping this blog running. Thanks in advance for your kind support!
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Ingredients
For the sauce:
- 131 grams pure maple syrup
- 108 grams tamari
- 29 grams water
- 15 grams rice wine vinegar
- 1 small knob fresh ginger grated
- 2 cloves garlic
- ½ Asian pear chopped
- ½ onion peeled and chopped
- 12 grams gochujang chili paste
- 4 grams toasted sesame oil
- black peppercorn ground
For the fish:
- salmon tail
- fresh lime or lemon sliced
- green onions trimmed
- salt and pepper to taste
- oil for sous vide bag
Instructions
Make the sauce:
- Add all the ingredients up to the onion to a tall container and blend with an immersion blender, or in a stand blender. Add the chili paste and pepper to taste. Blend to combine.
Prep and cook the fish:
- Slice the tail open from one side, between the bone and flesh. Remove the bone. Stuff with seasoning and aromatics - lime or lemon slices, green onions. Season the exterior as well.
- Package the stuffed fish in a vacuum bag and add some oil. Vacuum seal, or use the water displacement method to seal the bag. Add to a 51ºC heated water bath and cook for 30 to 60 minutes). Remove from bag and pat dry with paper towel.
- You can serve the fish, as-is at this stage, or finish it off to add a little colour and crisp to the skin. Heat the grill or non-stick skillet and grill or sear each side of the fish for a few seconds. Brush generously with barbecue sauce.
- Serve with your favourite sides and enjoy!!
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