Korean Grilled Gizzard Shad
Gizzard shad, prized in autumn, is scored on both sides, seasoned with coarse salt, and rested for ten minutes before grilling. The salt draws out surface moisture, reducing fishiness and producing a crisp skin when it hits the hot pan. A ginger soy dipping sauce made from minced ginger, soy sauce, vinegar, and sliced green chili accompanies the fish, balancing its oily richness with sharp acidity.
Adjust Servings
Instructions
- 1
Scale and gut the gizzard shad, rinse well under running water, and pat completely dry.
- 2
Score both sides lightly, season evenly with coarse salt, and let rest for 10 minutes.
- 3
Finely mince the ginger, slice the chili, and mix with soy sauce and vinegar to make a ginger soy dip.
- 4
Brush a hot pan or grill lightly with oil, then cook the fish over medium-high heat for 4-5 minutes per side.
- 5
When the skin is crisp and the flesh is cooked through, remove and rest for 1 minute.
- 6
Serve with lemon wedges and enjoy immediately with the ginger soy dipping sauce.
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Nutrition (per serving)
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