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Low carb, ready in 15 min!
20 minutes

Trout with Spicy Gochujang Sauce

Premium Mushrooms, Carrots & Napa Cabbage

Cooking time

15 minutes




410 /serving

There’s nothing quite like gochujang, Korea’s amazing fermented hot chili paste, to take a dish to the next level. It delivers some heat, for sure, but it’s also brimming with full-bodied sweet and savoury flavour. When it connects with ketchup and soy sauce, the result is out of this world. It makes a stunning sauce for flaky pink trout fillets, accompanied by sautéed premium mushrooms, carrots and frilly napa cabbage fragrant with hints of lemongrass and nori.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 100g Matchstick carrots
  • 300g Premium mushrooms
  • 200g Chopped napa cabbage
  • 15ml Gochujang
  • 30ml Soy sauce (low sodium)
  • 15ml Ketchup
  • 10g Hot Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed cayenne pepper)

Contains: Trout, Sesame, Soy, Wheat

You will need:

Large high-sided pan
Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
1200 mg
Total Carb
30 g
8 g
43 g
8 g
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Sauté the mushrooms
Remove the root ends of the mushrooms; separate the mushrooms. In a large, high-sided pan, heat a generous drizzle of oil on medium-high. Sauté the mushrooms, 3 to 5 min., until browned and slightly crispy; season with ⅓ of the spices and S&P. Transfer to a small bowl and set aside in a warm spot. Reserve the pan.
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Sauté the carrots & cabbage
In the same pan, heat a drizzle of oil on medium-high. Sauté the carrots and cabbage, 3 to 4 min., until slightly browned; season with ½ the remaining spices and S&P.
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Cook the trout
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the trout* dry with paper towel; season with the remaining spices and S&P. Cook, skin-sides up, 1 to 2 min. per side, or until cooked as desired. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the sauce
Heat the same pan on medium. Add the gochujang, soy sauce, ketchup and 1 tbsp water (double for 4 portions). Cook, 1 to 2 min., until warm; season with pepper.
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Plate your dish
Divide the mushrooms, carrots and cabbage between your plates. Top with the trout. Spoon the sauce over the trout. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.