Broiled Red Snapper with Korean Chili Sauce

Method5 steps · about 30 min

1. 1

   Step 1: 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)

   Uses 1 whole red snapper · pinches korean coarse sea salt

2. 2

   Step 2: Preheat the oven to broiler setting.

3. 3

   Step 3: Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper (1) 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.

   Uses 1 whole red snapper (well cleaned) · 1/4-1/2 cup water for broiling pan · oil spray, to grease broiling rack

4. 4

   Step 4: Meanwhile, in a small mixing bowl combine chili paste, soy sauce (1 tbsp), sugar (2 tsp), garlic (1), ginger (1/2 tsp), plum extract (or lemon juice), sesame oil (1 tsp), sesame seeds (2 tsp), and green onion (1). Mix well.

   Uses 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

5. 5

   Step 5: When fish is done, spread the chili mixture sauce over the fish and serve warm with rice.

   Uses 1 whole red snapper (well cleaned) · prepared Korean chilli sauce