The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild-caught Honey Gochujang Cod with Pickled Cabbage
We think you'll love this vibrant Korean-inspired bowl! You'll coat wild-caught cod fillets in a sweet 'n spicy honey gochujang marinade, then roast in the oven till perfection. Serve alongside fluffy brown rice and a medley of colourful veg to complete the dish. Don't forget the crunchy sesame seeds to finish.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tsp sesame seeds (Sesame)
- 1 unwaxed lime
- 1 red cabbage
- 1 carrot
- 1 tbsp sesame oil (Sesame)
- 25g honey
- 2 cod fillets (skin off) (Fish)
- 1 midi cucumber
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 80g brown rice (100% Brown Rice)
- 1 spring onion
Nutritional Information
Calories: 529
Protein: 42g
Carbs: 60g
Fat: 16g
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tsp sesame seeds (Sesame)
- 1 spring onion (use half)
- 1 red cabbage (use half)
- 1 unwaxed lime (use half)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 midi cucumber (use half)
- 1 carrot (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 25g honey (use half)
- 1 cod fillet (skin off) (Fish)
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 569
Protein: 43g
Carbs: 60g
Fat: 19g
Wild-caught Honey Gochujang Cod with Pickled Cabbage
We think you'll love this vibrant Korean-inspired bowl! You'll coat wild-caught cod fillets in a sweet 'n spicy honey gochujang marinade, then roast in the oven till perfection. Serve alongside fluffy brown rice and a medley of colourful veg to complete the dish. Don't forget the crunchy sesame seeds to finish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl, a small bowl, a grater & a peeler
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Make the gochujang sauce & roast the cod
- In the small bowl, combine the gochujang, honey and 1 tsp oil
- Place the cod onto the lined baking tray and season with salt and pepper. Spoon over half the gochujang sauce, then roast for 21 mins / air fryer 18 mins
Meanwhile, pickle the cabbage
- Trim and finely slice the cabbage. Halve the lime
- In the medium bowl, mix together the chilli paste, the juice from the lime and a pinch of salt
- Add the cabbage and toss to coat. Set aside to pickle
Last bits
- Coarsely grate the carrot (peel optional). Slice the cucumber into 1/2cm thick half-moons. Thinly slice the spring onion
- When ready, stir the carrot, cucumber and sesame oil through the cooked rice. Season with a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the honey gochujang cod between bowls, with the rice and pickled cabbage alongside. Drizzle the remaining gochujang sauce over the cod
- Sprinkle over the sesame seeds and spring onion to finish
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