Korean Domi Sogeum Gui (Salt-Grilled Sea Bream)
Quick answer
- Total time
- 31 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Sea bream fillets get nothing but coarse salt and pepper before they go in the pan.
Read more
For a white fish, sea bream has a fair amount of fat, and that is enough to keep it from tasting plain. Minced garlic and sliced scallion go on top once it is cooked, with lemon alongside.
Ingredients
Instructions
- 1
Press paper towels over both the skin and flesh sides of 360g sea bream fillets until the surface feels dry, not damp.
Run your fingers along the flesh and remove any pin bones before seasoning.
- 2
Sprinkle 1 tsp coarse salt and 0.25 tsp black pepper thinly and evenly over both sides.
Let the fillets stand at room temperature for 10 minutes so the seasoning settles on the surface without drawing out too much moisture.
- 3
Heat a pan over medium-high heat for at least 1 minute, then spread in 1 tbsp neutral oil.
When the oil looks glossy and moves easily, lay the fillets in skin-side down without crowding the pan.
- 4
Cook the sea bream undisturbed for 4 to 5 minutes.
Wait until the skin releases naturally from the pan and the edges of the flesh turn white and opaque before trying to lift or flip it.
- 5
Flip the fillets, lower the heat to medium, and cook the flesh side for only 1 to 2 minutes more.
Turn off the heat as soon as the center is opaque and flakes apart easily with chopsticks.
- 6
Top the fish with 0.5 tsp minced garlic and 1 sliced scallion.
Serve with half a lemon on the side, or squeeze a little over the flesh, and plate it before the crisp skin softens.
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