Meal Kit
Spicy Fisherman's Gochujang Trout
with sesame buttered stir-fried vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
- Pescatarian
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steelhead Trout Filets
- 8 oz. Green Beans
- 1 Orange Bell Pepper
- ⅗ oz. Butter
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Gochujang Red Pepper Paste
- 1 tsp. Garlic Pepper
- 1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories440
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Carbohydrates19g
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Net Carbs14g
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Fat26g
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Protein36g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Whisk
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.
Trim green beans, if necessary, and halve. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and green beans to hot pan and stir occasionally until tender, 8-10 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.If pan is dry, add water, 1 Tbsp. at a time, as needed. -
3 Finish the Vegetables
Stir 1/4 tsp. salt, half the garlic pepper (reserve remaining for trout), sesame seeds, soy sauce (reserve 1/4 tsp. for sauce), and half the butter (reserve remaining for sauce) into hot pan until melted.
Remove from burner. -
4 Cook the Trout
Pat trout dry and season flesh side with remaining garlic pepper and a pinch of salt.
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While trout cooks, continue recipe. -
5 Make Sauce and Finish Dish
In a microwave-safe bowl, add remaining butter.
Microwave uncovered until melted, 10-15 seconds.Carefully remove from microwave. Add gochujang (to taste), reserved soy sauce, and 1/4 tsp. water and whisk until well combined.Plate dish as pictured on front of card, topping trout with sauce (to taste). Bon appétit!
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