Ingredients with Measurements:
- 4 whole fish (such as mackerel or sea bass)
- 1/2 cup fermented bean paste (doenjang)
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Sliced scallions and lime wedges for garnish
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Brush or spoon for basting
Step-by-step instructions:
1. Clean and gut the fish, leaving the head and tail intact. Rinse and pat dry with paper towels.
2. In a mixing bowl, combine the fermented bean paste, soy sauce, rice wine, honey, sesame oil, garlic, ginger, gochugaru, sesame seeds, salt, and pepper. Mix well.
3. Rub the marinade all over the fish, making sure to get inside the cavity as well. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
4. Preheat the grill or grill pan to medium-high heat. Brush or spray with oil to prevent sticking.
5. Place the fish on the grill, skin side down. Grill for about 5-7 minutes, or until the skin is crispy and charred. Carefully flip the fish over and grill for another 5-7 minutes, or until cooked through.
6. Baste the fish with any remaining marinade during the last few minutes of grilling.
7. Transfer the fish to a serving platter and garnish with sliced scallions and lime wedges.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 9g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of mackerel or sea bass, you can use any firm white fish such as cod or halibut.
- If you can't find fermented bean paste, you can substitute with miso paste.
- If you don't have rice wine, you can use dry sherry or white wine.
- You can use maple syrup or brown sugar instead of honey.
Variations:
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use the same marinade for chicken, beef, or tofu.
- Make a dipping sauce with soy sauce, vinegar, and sliced chili peppers.
Tips and tricks:
- Make sure the grill or grill pan is hot before placing the fish on it to prevent sticking.
- Don't overcook the fish, as it will become dry and tough.
- Use a fish spatula or two spatulas to flip the fish over without breaking it.
- If using a charcoal grill, add some soaked wood chips for extra smoky flavor.
Storage instructions:
Leftover 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 fish on a bed of steamed rice with some sautéed vegetables on the side.
Garnishes:
Garnish with sliced scallions and lime wedges.
Pairings:
Pair with a cold beer or a crisp white wine.
Suggested side dishes:
Serve with steamed or stir-fried vegetables such as bok choy, broccoli, or green beans.
Troubleshooting advice:
- If the fish sticks to the grill or grill pan, it may not be hot enough. Make sure to oil the surface before grilling.
- If the fish is not cooked through, you can finish it off in the oven at 350°F for a few minutes.
Food safety advice:
Make sure to clean and gut the fish properly before cooking. Always wash your hands and utensils after handling raw fish.
Food history:
Fermented bean paste (doenjang) is a staple ingredient in Korean cuisine, dating back to the Joseon Dynasty (1392-1910). It is made from soybeans, salt, and water, and is used in soups, stews, and marinades.
Flavor profiles:
This dish is savory, salty, and slightly sweet, with a hint of spiciness from the gochugaru.
Serving suggestions:
Serve with steamed rice and sautéed vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean