Korean Domi Sogeum Gui (Salt-Grilled Sea Bream)
Domi-sogeum-gui is a Korean salt-grilled sea bream dish where fillets are seasoned with just coarse salt and black pepper, then pan-fried until the skin turns crisp. Sea bream carries enough natural fat among white fish varieties that simple salt seasoning draws out a full, clean umami without additional sauces. Patting the surface completely dry before cooking is essential for crisp skin, and spending seventy percent of the cooking time skin-side down ensures it crisps properly while the flesh stays moist from residual heat. A brief flip to finish the flesh side is all that is needed-overcooking dries out the delicate meat quickly. Minced garlic and chopped chives scattered on top, with a lemon wedge on the side, let the citrus acidity lift the bream's mild sweetness.
Adjust Servings
Instructions
- 1
Pat sea bream dry and remove any remaining pin bones.
- 2
Season with salt, pepper, and garlic, then rest for 10 minutes.
- 3
Heat a pan over medium-high, add oil, and start grilling skin-side down.
- 4
Cook 4-5 minutes until skin is crisp, then flip and cook 3-4 minutes more.
- 5
Turn off heat, drizzle lemon juice, and finish with sliced scallion.
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Nutrition (per serving)
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