Broiled Red Snapper with Korean Chili Sauce
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course, Dinner
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Cuisine
Korean
Broiled Red Snapper with Korean Chili Sauce
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Broiled red snapper is a popular Korean fish recipe. It's topped with Korean chili sauce made with gochujang. So delicious!
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Ingredients
- 1 whole red snapper well cleaned
- pinches Korean coarse sea salt
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 garlic clove finely minced
- 1/2 tsp grated fresh ginger
- 2 tsp Korean plum extract (maeshil cheong) or 1 teaspoon lemon juice
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
- 1 green onion finely chopped
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Instructions
- Cut off the fins and tail from the snapper, and give 2-3 deep slits on each side. Sprinkle with coarse sea salt and set aside. (You can keep the fish in the fridge if not cooking within 30 minutes)
- Preheat the oven to broiler setting.
- Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper on top and pour 1/4-1/2 cup of water in the pan. Place the pan in the oven so that the fish will sit about 4" below the heat source. Broil 8-10 minutes on one side. Flip the fish to the other side and continue to broil until it gets deep brown and the meat looks flaky, about 7-8 more minutes.
- Meanwhile, in a small mixing bowl combine chili paste, soy sauce, sugar, garlic, ginger, plum extract (or lemon juice), sesame oil, sesame seeds, and green onion. Mix well.
- When fish is done, spread the chili mixture sauce over the fish and serve warm with rice.
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