For the Glaze

• Heat 2 tbsp olive oil in a pan over low heat.
• Add the spring onion, garlic, and ginger. Sauté until softened (about 3-4 minutes).
• Stir in the gochujang, mirin, sake, soy sauce, rice wine vinegar, and brown sugar.
• Season to taste with fish sauce.
• Simmer over low-medium heat for 5 minutes, stirring occasionally.
• Swirl in the butter until melted and the glaze is glossy. Set aside.

For the Fish

• Cut the kingfish into 2-3 cm thick steaks, reserving the head, wings, and tail for other uses.
• Drizzle the steaks with olive oil and season generously with sea salt, like you would a beef steak.
• Preheat the BBQ to high heat.
• Grill the fish steaks, flipping every few minutes, until about 70% cooked (nice char marks should form).
• Start brushing the glaze generously over the fish, flipping and glazing until the fish is cooked through and the glaze is caramelised.
• When the fish just starts to flake easily, it's ready to serve.

Garnish with spring onion & toasted sesame seeds

Serve with steamed rice w furikake & asian greens