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Daegu Gui Deluxe: Pan-Seared Cod with Tamari Heat

Daegu Gui Deluxe: Pan-Seared Cod with Tamari Heat

There’s something magical about the way a simple piece of cod can be transformed into an elegant meal with just a few thoughtful ingredients. For me, cooking fish has always felt like walking a fine line. You want the natural sweetness of the flesh to shine through, but you also want a punch of flavor that makes every bite memorable. That’s where Daegu Gui Deluxe: Pan-Seared Cod with Tamari Heat fits in.
From the very first time I tried it, I was hooked. The process is simple: pat the cod dry, give it a kiss of pepper, and let it sizzle undisturbed until a golden crust forms. That moment when you flip the fish and watch it flake slightly at the edges is pure satisfaction. But what really elevates it is the sauce -- a quick blend of tamari, rice vinegar, garlic, sesame oil, and a whisper of chili. It’s glossy, tangy, and fiery in the most balanced way.
I love how light this dish feels. There’s no heavy breading, no greasy aftertaste, just clean protein wrapped in a glaze that lingers on your tongue. It pairs beautifully with steamed greens, a bowl of brown rice, or even a fresh cucumber salad. And the best part? It’s a dish that feels indulgent yet fits perfectly into a healthy lifestyle. For anyone who believes in the philosophy of “Feast Big; Stay Fit,” this cod is proof that real food can nourish the body and delight the senses all at once.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Asian Fusion, Korean, Korean Inspired, Pan-Asian
Calories: 286kcal
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 1/4 cup Reduced Sodium Tamari Optional Soy Sauce
  • 3 tbsp Brown Sugar
  • 3 tbsp Rice Vinegar
  • 1 tbsp Olive Oil extra virgin
  • 2 cloves Garlic finely chopped
  • 1 piece Korean Chili or Jalapeno, finely chopped, seeds remved
  • 1 tbsp Toasted Sesame Oil
  • 1 1/4 lbs Cod about 4 Medium fillets
  • 1/4 tsp Ground Black pepper
  • 2 tbsp Olive Oil extra virgin for pan searing
  • 1/2 tbsp Black Sesame Seeds
  • 2 tbsp Scallion Curls

Equipment

  • 1 Small Bowl
  • 1 Large Skillet Non-stick or Cast Iron
  • 1 Serving Plate
  • 1 Spatula
  • 3 Paper towels to pat fish dry
Nutrition
Nutrition Facts
Daegu Gui Deluxe: Pan-Seared Cod with Tamari Heat
Amount per Serving
Calories
286
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
61
mg
20
%
Sodium
 
181
mg
8
%
Potassium
 
619
mg
18
%
Carbohydrates
 
10
g
3
%
Fiber
 
0.3
g
1
%
Sugar
 
9
g
10
%
Protein
 
26
g
52
%
Vitamin A
 
95
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Intructions
 

  1. In a small bowl, whisk together ¼ cup tamari, 3 tbsp brown sugar, 3 tbsp rice vinegar, 1 tbsp water, 1 tbsp olive oil, garlic, chile, and sesame oil until well combined. Taste and adjust. Add more sugar for sweetness, vinegar for tang, or leave chile seeds for more heat.
  2. Pat the cod fillets dry with paper towels (this ensures a good sear). Sprinkle lightly with ¼ tsp black pepper.
  3. Heat a large skillet over medium-high. Add 2 tbsp olive oil and swirl to coat. Place the cod fillets in the pan (skin-side down if skin-on). Cook undisturbed for 3–4 minutes, until golden brown. Flip gently and cook for another 3–4 minutes, until the fish flakes easily with a fork.
  4. When the cod is nearly done, pour the prepared sauce into the pan around the fish. Let it bubble for 1 minute, spooning sauce over the fillets to glaze them.
  5. Transfer cod to a serving plate. Drizzle remaining sauce from the pan on top. Garnish with ½ tsp sesame seeds and 2 tbsp scallion curls. Serve immediately.

Notes

Here are some  recipe notes:
Fish Selection- Cod works best for this recipe due to its firm, flaky texture, but you can also use halibut, sea bass, or tilapia as alternatives. Make sure the fillets are fresh and boneless.
Marination Tip- Do not over-marinate the fish; 15–20 minutes is enough. Longer marination may cause the fish to break apart or turn mushy because of the tamari’s salt content.
Cooking Pan- A non-stick or cast-iron skillet is ideal to get a perfect golden sear without the fish sticking. Heat the pan well before placing the fish to lock in flavors and juices.
Spice Adjustment- Red chili flakes add a gentle kick. For more heat, add sliced fresh red chilies or a dash of gochugaru (Korean chili flakes). For a milder version, reduce or omit chili flakes.
Tamari vs. Soy Sauce- Tamari provides a gluten-free option with a deeper umami taste. If using regular soy sauce, reduce the quantity slightly to avoid excess saltiness.
Serving Suggestions- Serve with steamed jasmine rice, stir-fried vegetables, or a crisp Asian salad for a balanced meal. A wedge of lime on the side enhances the flavors beautifully.
Make It Weight-Loss Friendly- Pair the fish with lightly steamed or grilled vegetables instead of rice for a low-carb, low-calorie version that works well under a weight-loss diet.
Storage Tip- Leftover fish should be stored in an airtight container in the refrigerator and consumed within 24 hours. Avoid reheating in the microwave as it can dry out the fish; use a stovetop reheat instead.

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