Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Preston Pittman
Servings: 4
Serve hot with rice and kim chee, Korea's favorite pickle dish.
1 tablespoon sesame oil
3 cloves garlic, chopped
½ inch chunk of fresh ginger, chopped
2 to 3 green onions, diagonally sliced
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds, lightly crushed
1 teaspoon crushed red chile flakes
1½ pound cleaned and scaled whole fish, such as seabass, sole, etc.
Mix all ingredients together except the fish. Cut 4 deep slices diagonally across each side of the fish, then pour the marinade over,working it into the slashes and coating all sides of the fish. Marinate 30 to 40 minutes. Cook over a hot grill or under a very hot broiler, about 5 to 8 minutes per side, depending on the thickness of the fish.