Korean Grilled Yellowtail
Crisp skin starts with a dry surface: blot the yellowtail all over, sprinkle both sides with 1 tsp coarse salt, rest it for 10 minutes and blot again if moisture appears. Cook skin side down over medium heat for 6 to 7 minutes, uncovered, pressing lightly during the first 2 minutes. Turn the fish only once and cook until the thickest flesh is opaque and flakes easily.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Winter yellowtail carries a thick layer of fat under the skin, enough that coarse salt is the only seasoning it needs.
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That fat renders in the pan and crisps the skin, so the skin side gets most of the cooking time and the fish is turned just once.
Ingredients
Instructions
- 1
Wrap the 400 g yellowtail steaks in paper towels and blot every surface until dry.
Press into the skin and flesh creases as well, because leftover moisture will keep the skin from crisping properly.
- 2
Sprinkle 1 teaspoon coarse salt evenly over both sides and rest the fish at room temperature for 10 minutes.
If moisture appears on the surface, blot it lightly again before cooking.
- 3
Heat a pan over medium heat, then add 1 tablespoon cooking oil and spread it thinly.
When the oil moves easily across the pan, place the yellowtail skin side down in a single layer.
- 4
Cook the skin side over medium heat for 6 to 7 minutes, pressing lightly during the first 2 minutes.
Keep the pan uncovered so steam does not soften the skin.
- 5
When the edges brown and fat renders, turn the fish only once.
Cook the second side until the thickest flesh is opaque and flakes easily.
- 6
Grate 50 g daikon radish and cut the half lemon into wedges.
Transfer the yellowtail to a plate and serve immediately with the daikon and lemon so their sharpness balances the rich fish fat.
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