Korean Roasted Fish
A whole fish roasted with chili, garlic, ginger, soy, and sesame turns crisp-edged and deeply savory after a quick pass under the broiler.
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- 2 pounds fish, 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
Directions
- Heat your oven to 375 degrees F. Give the fish a rinse in cold water, then pat it dry with paper towels. Drizzle a little canola oil over a baking sheet and lay the fish on it. Cut 4 angled slits into each side of the fish, then season it with the salt. Put the baking sheet in the oven and roast the fish for about 8 minutes.
- While that gets going, whisk the remaining ingredients together into a sauce. Take the baking sheet out of the oven and raise the heat to 425 degrees. Paint the sauce over both sides of the fish, then send it back into the oven for about 3 minutes.
- Pull the baking sheet out again and switch on the broiler. Move the fish under the broiler and cook it for about 1 minute for each side. You’re looking for skin that crisps up and blackens just a bit.