In a large bowl, combine the gochujang and sesame oil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade and turn to coat. Set aside to marinate.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread. In a separate bowl, combine the vinegar and sliced radishes; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add the butter, honey, and 1/2 cup of water (or 1 cup for 4 servings). Cook, stirring occasionally, 4 to 6 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the cooked fish with the cooked rice and cooked carrots. Top the fish with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!

The USDA recommends a minimum safe cooking temperature of 145°F for fish.