Ingredients
1
tablespoon sugar
2
tablespoons lime juice
1
tablespoon fish sauce
1
tablespoon sesame oil
1
teaspoon finely chopped gingerroot
1
teaspoon chili garlic sauce
4
cloves garlic, finely chopped
4
cups shredded Chinese (napa) cabbage
1/2
cup shredded daikon or red radishes (shred on large holes of grater or food processor)
5
scallions, thinly sliced diagonally
4
red snapper fillets (3 1/2 oz each)
2
tablespoons gochujang
1/2
cup plain panko crispy bread crumbs
Cooking spray
Preparation
Heat oven to 425°F.
In large bowl, beat sugar, lime juice, fish sauce, oil, gingerroot, chili garlic sauce and garlic with whisk. Add cabbage, radish and scallions; toss to combine. Set aside.
Line cookie sheet with cooking parchment paper or foil. Place fillets on cookie sheet. Brush gochujang evenly over tops of fillets. Spoon 2 tablespoons bread crumbs on each fillet. Spread evenly over fish, pressing into sauce. Spray tops with cooking spray.
Bake 13 to 15 minutes or until crust is brown and fish flakes easily with fork.
Divide slaw among 4 serving plates; place fillet next to slaw on each. Drizzle with additional gochujang if desired. Serve immediately.
