Korean Okdom Sogeum Gui (Salt-Grilled Tilefish)
Quick answer
- Total time
- 29 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Okdom, the tilefish most associated with Jeju, is grilled whole and seasoned with nothing more than coarse salt and pepper.
Read more
The flesh is firm and flavorful enough on its own; even the ginger juice is brushed on only thinly, just to deal with any fishiness.
Ingredients
Instructions
- 1
Pat the cleaned whole tilefish very dry with paper towels, including the head, body, and tail.
Do not rush this step, because damp skin will stick to the pan and will not crisp properly.
- 2
Brush 1 teaspoon ginger juice over the fish in a very thin layer.
Sprinkle 1 teaspoon coarse salt and 0.3 teaspoon black pepper evenly, covering the thicker parts as well as the thinner tail area.
- 3
Let the seasoned fish stand for just 10 minutes so the salt settles on the surface.
Before cooking, blot away any moisture that has been drawn out, because extra liquid prevents browning.
- 4
Preheat the pan well over medium-high heat, then add 1 tablespoon cooking oil.
When the oil moves easily across the pan, lay the fish in skin-side down so it sears immediately instead of sticking.
- 5
Keep medium-high heat and cook for 6-7 minutes without forcing the fish to move during the first few minutes.
Flip only when the edges look golden and the skin feels firm enough to release.
- 6
After flipping, cook another 5-6 minutes until the flesh turns opaque and feels firm at the thickest part.
Serve right away with chopped green onion and fresh lemon juice on the side.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Braised Mackerel in Spicy Sauce
coarse salt, green onion
Korean Turnip Kimchi (Diced Gochugaru Water Fermented)
coarse salt, ginger juice
Korean Steamed Eel (Soy Ginger Glazed Two-Stage)
green onion, ginger juice