Korean Grilled Pacific Saury
Kkongchi-gui is a Korean salt-grilled Pacific saury that relies on the fish's abundant natural oil for flavor. Saury, an oily blue-backed fish at its peak in autumn, renders its own fat when grilled, creating a crisp, golden skin without additional oil. Gutting the fish and salting it for ten minutes draws out surface moisture and tames any strong fishy scent before it hits the pan. Each side cooks for four to five minutes over medium-high heat until the skin blisters and the flesh near the spine turns opaque. Grated daikon mixed with a splash of soy sauce and a wedge of lemon served alongside cut through the richness cleanly.
Adjust Servings
Instructions
- 1
Clean and gut the saury, then pat dry.
- 2
Season with salt and pepper and rest for 10 minutes.
- 3
Heat oil in a pan over medium-high heat.
- 4
Grill each side for 4-5 minutes until browned and crisp.
- 5
Serve immediately with lemon and grated radish.
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Nutrition (per serving)
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