Korean · Dinner
Grilled Whole Sea Bream
A whole sea bream scored and grilled over charcoal until the skin blisters, brushed with a sesame-soy glaze and finished with scallion and gochugaru. Served Korean barbecue style alongside a dipping sauce of soy, vinegar and chili, with steamed rice on the side.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
331Calories
38.5gProtein
11.6gFat
19.8gCarbs
8.9gSugar
1gFiber
1580mgSodium
99mgChol
2.1gSat Fat
620mgPotassium
55mgCalcium
1.6mgIron
3.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
rich-umami
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the bream dry, rub salt inside cavity and both sides, then let sit uncovered for 10 minutes to firm.
2
Whisk
Combine soy sauce, sesame oil, minced garlic, rice vinegar and honey in a small bowl until glossy.
3
Grill
Cook the bream over medium-high heat 6 to 7 minutes per side, turning once, until skin is charred and flesh flakes easily at the bone.
4
Plate
Transfer bream to plate, scatter scallion and gochugaru over top, drizzle with remaining glaze, and serve with rice and lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole sea bream, gutted and scaled, scored diagonally on both sides
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp rice vinegar
- 1 tsp1 tsp honey
- 1/2 tsp1/2 tsp salt
- 1/2 cup120ml white rice, cooked, for serving
- 2 tsp2 tsp vegetable oil, for the grill grate
- 22 lemon wedge, for serving
