Korean · Dinner
Grilled Salted Croaker
Whole croaker fish scored and grilled over direct high heat after a coarse salt cure, finished with sesame oil and scallion. The skin blisters and crisps while the flesh stays moist and flaky, served with steamed rice, a soy-vinegar dipping sauce, and napa cabbage kimchi.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.2gProtein
11.4gFat
32.1gCarbs
2.8gSugar
2.3gFiber
2380mgSodium
115mgChol
2.1gSat Fat
680mgPotassium
85mgCalcium
2.4mgIron
3.2mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the croaker under cold water, pat dry, and score both sides diagonally three times with a sharp knife.
2
Marinate
Rub coarse sea salt over the whole fish inside and out, then refrigerate uncovered for 20 minutes until firm.
3
Grill
Lay the croaker on a medium-high heat grill brushed with sesame oil for 6 to 7 minutes per side until the skin blisters and the flesh flakes easily.
4
Plate
Transfer the croaker to a plate. Scatter thinly sliced scallion, minced garlic, and toasted sesame seeds over the hot fish. Serve alongside steamed rice, kimchi, and dipping sauce made from soy sauce, rice vinegar, and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole croaker fish, gutted and scaled
- 2 tsp2 tsp coarse sea salt
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp toasted sesame seeds
- 1 cup190g cooked short-grain white rice
- 3.6 oz100g, about a third of a small bag napa cabbage kimchi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp gochugaru
