Korean Grilled Beltfish (Galchi-gui)

Cut 400 g beltfish into pieces about 3 cm thick, then check for stray bones.

Press the surface dry with paper towels so the skin sears cleanly instead of steaming or splattering in the pan.

Sprinkle 1 tsp salt evenly over both sides and let the fish rest for 10 minutes.

Blot away the moisture that appears on the surface so the flesh firms up and the seasoning stays balanced.

Add 1 tbsp cooking oil to a pan and preheat over medium-high heat for about 1 minute.

When the oil shimmers in a thin layer, place the fish skin side down without crowding the pieces.

Keep the pan uncovered and cook for 6-7 minutes without moving the fish.

Wait until the edges turn golden and the skin releases easily from the pan before trying to lift or turn it.

Slide in a wide spatula and turn the pieces carefully, then cook for another 4-5 minutes.

The fish is done when the flesh turns opaque white and a chopstick enters the center with little resistance.

Turn off the heat and move the fish to a plate, then serve with half a lemon.

Squeeze the juice on just before eating so the acidity balances the rich fat while the skin stays crisp.