Korean Bollak Ganjang Gui (Soy-Glazed Rockfish Grill)
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The soy and honey glaze goes on in two rounds, so the bollak, a small Korean rockfish, comes out with a dark, glossy brown skin.
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The fish is lean and dries out quickly, so keep the grilling short.
Ingredients
Instructions
- 1
Press a paper towel firmly over both sides of the 400g rockfish fillets to absorb moisture, then use tweezers or fingers to pull out any remaining pin bones.
- 2
Combine 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp minced garlic, half a teaspoon of ginger juice, and 1 tsp honey in a small bowl and stir until fully blended into a glaze.
- 3
Brush half the glaze evenly over both sides of the fish using a pastry brush, reserving the other half for basting later, and let the fish rest at room temperature for 10 minutes.
- 4
Preheat a pan or grill over medium-high heat, place the fish skin-side down, and cook undisturbed for 4 minutes so the skin crisps up and releases cleanly from the surface.
- 5
After turning, brush on the reserved sauce and cook for 4 to 5 more minutes.
Turn off the heat when the honey glaze shines and the thickest flesh is opaque and flakes easily.
- 6
Turn off the heat, drizzle 1 tsp of sesame oil evenly over the fish, then scatter sliced green onion on top so the nutty and onion aromas infuse before plating immediately.
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