Korean Salt-Grilled Croaker
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Minuh, a Korean brown croaker, has enough savory depth that coarse salt and white pepper are all it needs.
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With a whisper of flour and left undisturbed skin side down, the skin crisps lightly. It is at its best in July and August, but frozen fillets grill up the same way.
Ingredients
Instructions
- 1
Pat the 400 g croaker fillets very dry on both the skin and flesh sides with paper towels.
If the surface stays damp, the flour will clump and the fish is more likely to stick to the pan.
- 2
Season both sides evenly with 1 teaspoon coarse sea salt and 0.2 teaspoon white pepper.
Let the fillets rest for 10 minutes, then blot away any moisture drawn to the surface before flouring.
- 3
Dust with 1 tablespoon flour as thinly as possible, almost like shaking it through a sieve.
Tap off any thick white patches, since excess flour turns pasty instead of forming a light, crisp skin.
- 4
Preheat the pan over medium heat for about 1 minute, then add 1 tablespoon olive oil.
When the oil looks glossy, place the fish skin-side down and cook without moving it for 4 minutes.
- 5
Flip when the edges turn opaque and the skin feels firm.
Lower the heat to low, cook for about 3 minutes more, then add 0.5 tablespoon minced garlic and perfume the oil for only 30 seconds.
- 6
Transfer the fish to a plate when the flesh separates easily and the center still looks moist.
Right before serving, squeeze over the juice from 0.5 lemon and scatter 10 g sliced chives on top.
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