1.25 lbs (567g) cod, cut into 2.5-inch rectangles
1 tablespoon (20g) gochujang
2 tablespoons (30g) Sriracha
1 tsp dashi powder
1 tablespoon (15g) water
1 tablespoon (15g) rice vinegar
1 teaspoon (5g) grated ginger
1 teaspoon (5g) grated garlic
Salt to taste

Roasted Jalapeno Sauce:
3 jalapeños, charred and steamed
4 cloves garlic
1/4 cup (55g) nonfat cottage cheese
1-2 tablespoons (15-30g) lemon juice
1/2 bunch cilantro
1-2 tablespoons (20-40g) nonfat yogurt
Salt to taste

Slaw:
1/2 head green cabbage, thinly sliced
2 tablespoons (30g) light mayo
1 tablespoon (15g) roasted jalapeno sauce
Flakey salt to taste