Korean Grilled Flounder (Salted Whole Flatfish Pan-Fry)
Season 2 whole flounder with 1 tsp salt and 1 tbsp rice wine for 20 minutes, then press them thoroughly dry with paper towels right before cooking, because a wet fish steams, sticks to the pan, and breaks. Pan-fry in 2 tbsp cooking oil over medium-high heat, darker side down first, for 5 to 6 minutes per side, leaving the first side undisturbed until the edges turn white and opaque. Cook until the thickest flesh reaches 63°C (145°F), lowering the heat and continuing if it is not there yet.
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 4
About this dish
Flounder is thin-fleshed and mild, so salt and rice wine are all the seasoning it gets.
Read more
The surface has to be patted completely dry before it goes into the pan, or the skin will not crisp.
Ingredients
Instructions
- 1
Use 2 whole flounder, scaled and gutted; ask the fishmonger to prepare them if needed.
Rinse briefly under cold running water, then dry around the fins and surface with paper towels. Make shallow slashes across the skin so the salt and rice wine can season the thin flesh evenly.
- 2
Sprinkle 1 tsp salt evenly over both sides and rub 1 tbsp rice wine across the surface.
Let the fish stand for 20 minutes so the odor softens and the seasoning reaches beyond the skin.
- 3
Right before cooking, press the fish thoroughly with paper towels until the surface feels dry.
If moisture remains, the fish steams in the pan, the skin sticks, and the thin flesh breaks more easily.
- 4
Heat a pan over medium-high heat, add 2 tbsp cooking oil, and place the darker side of the fish down first.
Cook undisturbed for 5 to 6 minutes, until the edges turn white and opaque.
- 5
Slide a wide spatula fully under the fish and turn it over.
Cook the second side for another 5 to 6 minutes, checking the thickest flesh for 145 F (63 C) with a food thermometer. The flesh should be opaque and separate easily with a fork; golden skin alone does not show that the center is cooked. If the center is below 145 F (63 C), lower the heat and continue cooking, then check the temperature again before serving.
- 6
When transferring to a plate, support both the head and body so the delicate flesh does not split.
Serve immediately while the skin is crisp, with shredded daikon and soy sauce or a spicy seasoned soy dip.
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