Korean Grilled Pacific Saury
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Saury is seasoned with nothing but coarse salt and pepper.
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Ten minutes after salting, beads of moisture show up on the surface again, and wiping those off too is what keeps the skin from sticking. The cooked fish goes straight onto a plate rather than sitting in the pan, with grated radish and lemon alongside.
Ingredients
Instructions
- 1
Gut 2 Pacific saury and rinse them briefly under running water.
Pat the belly cavity and the outside very dry with paper towels, since excess moisture makes the skin stick and steam instead of crisping.
- 2
Sprinkle 1 teaspoon coarse salt and 0.3 teaspoon black pepper evenly over both sides and inside the belly.
Rest the fish for 10 minutes so the salt draws out surface moisture and softens any strong smell.
- 3
Wipe away the moisture that appears on the seasoned fish before cooking.
Add 1 tablespoon cooking oil to a pan in a thin layer and preheat it well over medium-high heat before the fish goes in.
- 4
When the oil moves easily across the hot pan, lay in the saury.
Do not move the fish for 4 to 5 minutes, letting the skin brown, firm up, and release more cleanly from the pan.
- 5
Turn each fish carefully in one motion with a spatula and cook the other side for another 4 to 5 minutes.
It is done when the flesh is opaque and the area near the bones is hot.
- 6
Transfer the grilled saury to plates right away so the crisp skin does not soften in the pan.
Serve hot with 2 tablespoons grated radish and half a lemon for squeezing over the rich fish.
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