Ingredients: Wild BC Lingcod, Hot Pepper Bean Paste, soy sauce, canola oil, sugar, kimchi
Allergens: Fish (Lingcod), Sulphites, may contain nuts.
Fast Prep: Thaw in fridge, Empty entire package into oven-safe dish.
Bake approximately 15-20 minutes at 350F, until lingcod is warm in the centre and flesh flakes all the way through.
Or thaw ahead & BBQ
Thaw in fridge overnight.
Preheat BBQ to 350F.
Grill Lingcod: Remove lingcod from package and pat dry with paper towel. Brush lingcod with some vegetable oil or non-stick oil aerosol then place on the grill. Cook uncovered until the flesh looks opaque one-third of the way up. Then flip lingcod pieces and put BBQ lid down for no more than 2 minutes. Lingcod pieces are done when they feel firm to the touch on outside, but still have some give on the inside. Doneness can also be observed when the fish starts to flake all the way through.
Enjoy! Great with steamed rice & your favorite veggies.