Korean Style Whole Fish *Spicy Recipe

Name: Korean Style Whole Fish *Spicy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fish, scaled and gutted (like mackerel or trout); 2 teaspoons kosher salt; 1 teaspoon crushed red pepper flakes; 1 tablespoon chili paste (sambal oelek) or 1 tablespoon korean chili paste (kochu jang); 1 tablespoon garlic, minced; 1 -2 teaspoon fresh ginger, minced; 1 teaspoon oyster sauce; 1 tablespoon soy sauce; 1 tablespoon dark brown sugar; 1 teaspoon fresh lemon juice; 3 scallions, chopped; 1 tablespoon sesame oil

Servings: persons

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

1
1) Preheat the oven to 375u00b0F 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.
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2) Meanwhile, whisk together the rest of the ingredients for the sauce.
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3) Remove the baking sheet with the fish and turn the oven to 425 degrees. Brush the sauce on to both sides of the fish. Return the fish to the oven, and cook for about 3 minutes.
4
4) 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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs fish, scaled and gutted (like mackerel or trout), 2 teaspoons kosher salt, 1 teaspoon crushed red pepper flakes, 1 tablespoon chili paste (sambal oelek) or 1 tablespoon korean chili paste (kochu jang), and more.

Yes, Korean Style Whole Fish *Spicy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Style Whole Fish *Spicy

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