Korean Style Whole Fish *Spicy

Name: Korean Style Whole Fish *Spicy
Ingredients: 2 lbs fish, scaled and gutted (like mackerel or trout); 2 teaspoons kosher salt; 1 teaspoon crushed red pepper flakes; 1 tablespoon chili paste (sambal oelek) or 1 tablespoon korean chili paste (kochu jang); 1 tablespoon garlic, minced; 1 -2 teaspoon fresh ginger, minced; 1 teaspoon oyster sauce; 1 tablespoon soy sauce; 1 tablespoon dark brown sugar; 1 teaspoon fresh lemon juice; 3 scallions, chopped; 1 tablespoon sesame oil

12 ingredients

4 steps

Ingredients

2 lbs fish, scaled and gutted (like mackerel or trout)
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon chili paste (sambal oelek) or 1 tablespoon korean chili paste (kochu jang)
1 tablespoon garlic, minced
1 -2 teaspoon fresh ginger, minced
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon fresh lemon juice
3 scallions, chopped
1 tablespoon sesame oil

Directions

1

1) Preheat the oven to 375°F Rinse fish under cold water, and then dry with some paper towels. Sprinkle a bit of canola oil on a baking sheet, and set the fish on top. Make four diagonal slashes on each side of the fish. Sprinkle the salt on the fish. Place baking sheet in the oven and cook for about 8 minutes.
2

2) Meanwhile, whisk together the rest of the ingredients for the sauce.
3

3) Remove the baking sheet with the fish and turn the oven to 425 degrees. Brush the sauce on to both sides of the fish. Return the fish to the oven, and cook for about 3 minutes.
4

4) Remove the baking sheet with the fish. Turn on the broiler. Slide the fish under the broiler and cook for about 1 minute for each side. The skin should get crisp and slightly blacken.