Saengseon Jjim (Baked Fish)

Method10 steps · about 55 min

1. 1

   Step 1: Preheat the oven to 400 °F.

2. 2

   Step 2: Pat the fish fillets dry and sprinkle with salt (to taste) and black pepper (to taste) to taste. Set aside while preparing the other ingredients.

   Uses 1 1/2–2 1/2 pounds fresh white fish fillets · Salt, to taste for fish · Black pepper, to taste for fish

   
3. 3

   Step 3: Remove seeds and ribs from the red and yellow bell peppers (1/2 large) and thinly slice. If replacing minari with green bell pepper (1/2) or green chilies, prepare and thinly slice that choice too.

   Uses 1/2 large red bell pepper · 1/2 large yellow bell pepper · 1/2 green bell pepper instead of minari (optional) · A few green chili peppers instead of minari (optional)

4. 4

   Step 4: Cut the minari (6 ounces) into 2-inch lengths if using it, and thinly slice the mushrooms and onion (1/2 large). Choose the minari OR its green-bell-pepper or green-chili alternative, not all three.

   Uses 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

5. 5

   Step 5: Heat a little cooking oil over medium-high heat and stir-fry the prepared onion until translucent, lightly seasoning with salt and black pepper. Transfer to a plate. Stir-fry the prepared selected peppers one colour at a time for 1–2 minutes until slightly softened but still crisp, then transfer to the plate. Keep the prepared mushrooms and minari separately for layering.

   Briefly sauté each pepper colour · 2 minUses Prepared selected coloured peppers · Sliced onion · A little cooking oil, for sautéing vegetables · Salt, a light sprinkle for vegetables · Black pepper, a light sprinkle for vegetables

6. 6

   Step 6: Mix the prepared broth, soy sauce (2 teaspoons), minced garlic (1 teaspoon), ginger (1/2 teaspoon) and lemon juice (1 tablespoon) to make the sauce.

   Uses 1/2 cup prepared kelp broth or other flavorful broth · 2 teaspoons soy sauce · 1 teaspoon minced garlic · 1/2 teaspoon ginger · 1 tablespoon lemon juice

7. 7

   Step 7: Dredge the fish in flour (⅓ cup) one at a time. Shake off excess flour.

   Uses Seasoned fish fillets · ⅓ cup flour

8. 8

   Step 8: Lightly oil a baking dish. Consider all the sautéed peppers/onion and prepared mushrooms/minari as the vegetable mixture. Spread one quarter of those vegetables on the bottom, place HALF the flour-dredged fish in a single layer, then another quarter of the vegetables. Drizzle with HALF the prepared sauce. Reserve the remaining half of the vegetables for the final topping.

   Uses A little cooking oil, to lightly oil the baking dish · Half the sautéed onion and peppers, divided into two layers · Half the prepared mushrooms and minari, divided into two layers · First half of dredged fish · First half of prepared sauce

9. 9

   Step 9: Add the remaining HALF of the dredged fish in one layer, drizzle with the remaining HALF of the prepared sauce and loosely cover with foil. Bake at 400°F (205°C) for 20 minutes.

   Bake fish · 20 minUses First layered fish/vegetable assembly · Remaining half of dredged fish · Remaining half of prepared sauce

10. 10

    Step 10: Arrange all the reserved HALF of the prepared vegetables on top, keeping each colour/type separate. Cover with foil again and bake about 10 more minutes, continuing as needed until the fish is opaque, flakes easily throughout and is cooked through.

    Bake with veg · 10 minUses Fish assembly after first bake · Reserved half of sautéed onion and peppers · Reserved half of prepared mushrooms and minari