Difference between revisions of "Barbecued Spiced Fish"
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* 1 tsp minced fresh [[ginger]] | * 1 tsp minced fresh [[ginger]] | ||
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# Sprinkle [[salt]] over the fish fillet of choice and let stand uncovered in the refrigerator overnight to dry out somewhat. | # Sprinkle [[salt]] over the fish fillet of choice and let stand uncovered in the refrigerator overnight to dry out somewhat. | ||
# Turn the pieces over once during this time. | # Turn the pieces over once during this time. | ||
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# Serve warm with [[rice]] and side dishes of your choice. | # Serve warm with [[rice]] and side dishes of your choice. | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Korean cuisine]] | ||
[[Category:Seabass Recipes]] | [[Category:Seabass Recipes]] | ||
[[Category:Red snapper Recipes]] | [[Category:Red snapper Recipes]] | ||
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[[Category:Rice wine Recipes]] | [[Category:Rice wine Recipes]] | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
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Latest revision as of 07:11, 14 July 2012
Ingredients
- 1 tsp salt
- 1½ lb fillet of sea bass, red snapper, flounder or similar fish, with skin cut into 4 pieces
Spice paste
- 1 tsp soy sauce
- 2 tsp gochu jang paste
- 1 tsp sugar
- ¼ tsp freshly-ground black pepper
- 1 tsp toasted sesame seeds
- 1 tsp Korean sesame oil
- 1 tsp white wine or rice wine
- 2 tbsp chopped scallion
- 1 garlic clove chopped fine
- 1 tsp minced fresh ginger
Procedures
- Sprinkle salt over the fish fillet of choice and let stand uncovered in the refrigerator overnight to dry out somewhat.
- Turn the pieces over once during this time.
- To prepare the spice paste, mix paste ingredients together.
- Rub the paste into the fish pieces.
- Let stand for ½ hour, then broil over charcoal or in a gas or electric oven broiler for 5 minutes.
- Serve warm with rice and side dishes of your choice.
