Korean Salt-Grilled Sea Bass
Nongeo sogeum-gui is a Korean salt-grilled sea bass where scored fillets are seasoned only with coarse salt and black pepper, then seared skin-side down in olive oil infused with garlic and fresh thyme. Sea bass has firm, low-odor white flesh that takes well to minimal seasoning, and pressing the skin against the hot pan for a full five minutes drives out moisture and renders the thin fat layer underneath into a crisp, shattering crust. After flipping, the aromatic oil pooled in the pan is spooned over the flesh for three to four minutes-the fish is done when the center shifts from translucent to opaque white. A squeeze of lemon at the table adds brightness that cleans up any residual richness from the oil-basted cooking.
Adjust Servings
Instructions
- 1
Remove pin bones and score the skin lightly.
- 2
Season with salt and pepper, then rest for 5 minutes.
- 3
Warm olive oil with garlic and thyme over low heat to infuse aroma.
- 4
Cook skin-side down over medium-high heat for 5 minutes until crisp.
- 5
Flip and cook 3-4 minutes more, basting with infused oil.
- 6
Plate and finish with fresh lemon juice.
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Nutrition (per serving)
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