Gochujang-Soy Glazed Seared Tilapia with Scallions
Tilapia fillets seared to a golden crust in a single skillet, then lacquered with a glossy gochujang-soy glaze that reduces around the fish in minutes. Finished with fresh scallions for brightness. Fast enough for a weeknight, composed enough for company.
- tilapia fillets, patted very dry with paper towels2 fillets (about 6 oz each)
- kosher salt½ tsp
- black pepper, freshly ground¼ tsp
- neutral oil, such as vegetable or canola2 tbsp
- gochujang2 tbsp
- soy sauce1½ tbsp
- honey1 tbsp
- rice vinegar1 tsp
- toasted sesame oil1 tsp
- garlic, finely minced or grated2 cloves
- fresh ginger, finely grated½ tsp
- water2 tbsp
- scallions, thinly sliced on a bias, white and green parts separated3 stalks
- toasted sesame seeds(optional)½ tsp
- 1
In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, garlic, fresh ginger, and water until smooth and uniform. Set the glaze aside.
- 2
Season the tilapia fillets evenly on both sides with kosher salt and black pepper.
- 3
Heat the neutral oil in a large stainless or cast-iron skillet over medium-high heat until shimmering and just beginning to smoke. Lay the fillets away from you into the pan. Sear undisturbed for 3 to 4 minutes until the underside is deep golden and releases cleanly. Flip and sear the second side for 2 minutes. Confirm the fish reaches an internal temperature of 145°F/63°C. Transfer fillets to a plate.
- 4
Reduce heat to medium. Add the white parts of the scallions to the same skillet and sauté for 30 seconds, scraping up any fond. Pour in the prepared gochujang glaze and cook, stirring constantly, for 1 to 2 minutes until the glaze thickens slightly and becomes glossy.
- 5
Return the tilapia fillets to the skillet. Spoon the glaze over the top repeatedly for 30 to 45 seconds until the fish is fully lacquered. Remove from heat immediately to avoid overcooking.
- 6
Plate the fillets and spoon any remaining glaze from the pan over each portion. Scatter the green parts of the scallions and toasted sesame seeds over the top. Serve immediately.
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