Saengseon Jjim (Baked Fish)
User Reviews
4.8
12 reviews
Excellent
-
Servings
6
-
Course
Main Course, Others
Saengseon Jjim (Baked Fish)
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Korean-style baked fish with colorful vegetables
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Ingredients
- 1.5 to 2.5 pounds fresh white fish fillets haddock, tilapia, cod, or flounder
- 1/2 large red bell pepper
- 1/2 large yellow bell pepper
- 6 ounces minari water dropwort (or 1/2 green bell pepper or a few green chili peppers)
- 4 ounces fresh shiitaki mushrooms
- 1/2 large onion
- ⅓ cup flour
Sauce
- 1/2 cup dashima dried kelp broth (or any other flavored broth)
- 2 teaspoons soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon ginger
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to 400 °F.
- Clean the fish and pat with a paper towel to dry. Sprinkle with salt and pepper. Set aside while preparing the other ingredients.
- Remove the seeds and ribs from the bell peppers. Thinly slice each color pepper.
- Cut the minari into 2-inches pieces. Thinly slice the mushrooms and onion.
- Heat a pan with a little bit of oil. Stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. Transfer to a plate. Stir fry the peppers one color at a time for 1 to 2 minutes until softened. Do not overcook, the vegetables should be crisp. Transfer to the plate.
- Combine all the sauce ingredients in a bowl.
- Dredge the fish in flour one at a time. Shake off excess flour.
- Lightly oil a baking dish. Spread 1/4 of the vegetables at the bottom, and then place 1/2 of the fish on top in a single layer. Spread another 1/4 of the vegetables on top of the fish. Drizzle 1/2 of the sauce over everything.
- Place the remainder of the fish on top in a single layer. Drizzle the remaining sauce over the fish. Loosely cover with aluminium foil. Bake at 400 °F for 20 minutes.
- Remove from the oven and nicely arrange the remaining vegetables, placing each vegetable separately. Place the aluminium foil over, and bake for 10 more minutes.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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