Ingredients with Measurements:
- 4 whole fish, cleaned and scaled (such as trout or sea bass)
- 1/2 cup soy sauce
- 1/2 cup rice wine (sogokju)
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a bowl, whisk together the soy sauce, rice wine, honey, sesame oil, garlic, ginger, gochugaru, scallions, salt, and pepper.
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.
5. Brush the grill grates with oil and place the fish on the grill. Cook for 5-7 minutes per side, or until the fish is cooked through and the skin is crispy.
6. Baste the fish with the remaining marinade while cooking.
7. Once the fish is cooked, remove from the grill and let it rest for a few minutes before serving.
Time:
Preparation time: 40 minutes
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: 10g
Carbohydrates: 12g
Protein: 40g
Substitutions for ingredients:
- Instead of rice wine, you can use dry sherry or white wine.
- If you don't have gochugaru, you can use red pepper flakes or cayenne pepper.
Variations:
- You can use different types of fish, such as salmon or tilapia.
- Add sliced lemons or limes to the marinade for extra flavor.
- Garnish with chopped cilantro or parsley.
Tips and tricks:
- Make sure to oil the grill grates well to prevent the fish from sticking.
- Don't overcook the fish, as it will become dry and tough.
- Use a fish spatula to flip the fish on the grill.
Storage instructions:
Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the 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 fresh herbs.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Steamed rice
- Grilled vegetables
- Kimchi
Suggested side dishes:
- Korean-style cucumber salad
- Spicy stir-fried green beans
- Steamed bok choy
Troubleshooting advice:
- If the fish is sticking to the grill, use a fish spatula to gently loosen it.
- If the fish is not cooking evenly, adjust the heat or move it to a cooler part of the grill.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Discard any leftover marinade that has come into contact with raw fish.
Food history:
Sogokju is a traditional Korean rice wine that has been produced for over 1,000 years. It is made from fermented rice, water, and nuruk (a type of yeast). Sogokju is often used in marinades and sauces for grilled meats and fish.
Flavor profiles:
Salty, sweet, savory, and slightly spicy.
Serving suggestions:
Serve the grilled fish with steamed rice and grilled vegetables for a complete meal.
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Region: Korean