Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Korean Roasted Fish

Servings: 3 to 4

2 pounds fish — like mackerel or trout, scaled and gutted
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon chili paste (sambal oelek)
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon lemon juice
3 scallions, chopped
1 tablespoon sesame oil

Preheat the oven to 375°F. Rinse fish under cold water, and then dry with some paper towels. Sprinkle a bit of canola oil on a baking sheet, and set the fish on top. Make four diagonal slashes on each side of the fish. Sprinkle the salt on the fish. Place baking sheet in the oven and cook for about 8 minutes.

Meanwhile, whisk together the rest of the ingredients for the sauce. Remove the baking sheet with the fish and turn the oven to 425°F. Brush the sauce on to both sides of the fish. Return the fish to the oven, and cook for about 3 minutes. Remove the baking sheet with the fish. Turn on the broiler. Slide the fish under the broiler and cook for about 1 minute for each side. The skin should get crisp and slightly blacken.

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