Ingredients with Measurements:
- 2 whole fish (such as sea bass or trout), cleaned and scaled
- 1/2 cup Cheongju (Korean rice wine)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. In a bowl, whisk together Cheongju, soy sauce, honey, sesame oil, garlic, ginger, black pepper, scallions, and cilantro.
2. Place the fish in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the fish from the marinade and pat dry with paper towels. Reserve the marinade.
5. Wrap each fish in aluminum foil, making sure to seal the edges tightly.
6. Place the foil-wrapped fish on the grill and cook for 10-12 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
7. While the fish is cooking, pour the reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5-7 minutes, or until the sauce has thickened slightly.
8. Serve the grilled fish with the sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 20-24 minutes
Temperature:
Medium-high heat
Serving size:
2-4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Instead of Cheongju, you can use dry white wine or sake.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
Variations:
- Add sliced lemons or limes to the marinade for extra flavor.
- Use different herbs, such as basil or mint, instead of cilantro.
- Add sliced chili peppers or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to seal the foil tightly to prevent the marinade from leaking out.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Use a fish spatula to flip the fish without breaking it.
Storage instructions:
Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the grilled fish on a platter with sliced lemons and herbs for garnish.
Garnishes:
Sliced lemons, cilantro, scallions
Pairings:
- Steamed rice
- Grilled vegetables
- Kimchi
Suggested side dishes:
- Cucumber salad
- Bean sprout salad
- Steamed bok choy
Troubleshooting advice:
- If the fish is sticking to the foil, try brushing the foil with oil before wrapping the fish.
- If the fish is not cooked through, you can finish cooking it in the oven at 350°F for 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Do not reuse the marinade that the raw fish was in.
Food history:
Cheongju is a traditional Korean rice wine that has been produced for centuries. It is made by fermenting rice with nuruk, a type of yeast.
Flavor profiles:
The marinade for this grilled fish is sweet, savory, and slightly tangy, with notes of garlic, ginger, and sesame.
Serving suggestions:
Serve the grilled fish with steamed rice and a side of kimchi for a traditional Korean meal.
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Region: Korean