4 Alaskan cod fillets (you can use any firm white fish)
2 tablespoons Hoisin sauce
3 tablespoons Korean spicy paste
1 ½ cups Panko bread crumbs
½ cup olive oil
2 heaping cups cooked warm Quinoa
1 scallion, finely chopped
Sea salt for sprinkling
Lime wedges for garnish
Pat the cod fillets with a paper towel to absorb any excess liquid. Set aside.
In a medium sized bowl, whisk together the Hoisin sauce and Korean spicy paste. Set aside.
Place panko bread crumbs in another medium sized bowl or container. Dredge the fillets in the Hoisin paste, using your hands to thoroughly cover the entire fish with the sauce. Then dredge the fillets in the Panko crumbs, again using your fingers to firmly press the crumbs onto the fish.
In a skillet, heat half of the olive oil on medium heat. Gently lay the cod fillets on the skillet and pan-fry for about 4 to 5 minutes. Turn over the fish and pour in the remaining olive oil, cooking the fish on the other side for another 4 to 5 minutes.
While the fish is cooking, spoon the warm Quinoa onto serving plates. When the fish is done, gently place the fish on top of the Quinoa. Sprinkle the chopped scallions and a bit of sea salt on top and garnish each dish with a wedge of lime. Serve immediately.